Pudina tal-ħobż with a Twist

Ingredients

• 4 cups (240g) stale bread, cubed 4 cups (240g) stale bread, cubed
• 1 cup (240ml) fresh mint leaves, chopped 1 cup (240ml) fresh mint leaves, chopped
• 2 cups (300g) cherry tomatoes, halved 2 cups (300g) cherry tomatoes, halved
• 1/2 cup (75g) Kalamata olives, pitted and sliced 1/2 cup (75g) Kalamata olives, pitted and sliced
• 1 cup (150g) feta cheese, crumbled 1 cup (150g) feta cheese, crumbled
• 2 tablespoons (30ml) olive oil 2 tablespoons (30ml) olive oil
• 1 tablespoon (15ml) lemon juice 1 tablespoon (15ml) lemon juice
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 280 kcal / 1172 KJ
• Fat (total, saturated): 15g, 6g
• Carbohydrates (total, sugars): 28g, 4g
• Protein: 9g
• Fiber: 4g
• Salt: 1g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   Spread the bread cubes on a baking sheet and drizzle with olive oil. Toss to coat evenly.
3. 3.
   Bake the bread cubes for 10-12 minutes or until golden and crispy.
4. 4.
   In a large bowl, combine the mint leaves, cherry tomatoes, olives, and feta cheese.
5. 5.
   Add the baked bread cubes to the bowl and toss gently to combine.
6. 6.
   In a small bowl, whisk together the olive oil, lemon juice, salt, and pepper.
7. 7.
   Drizzle the dressing over the salad and toss to coat evenly.
8. 8.
   Let the salad sit for 10 minutes to allow the flavors to meld together.
9. 9.
   Serve the Pudina tal-ħobż salad chilled or at room temperature.

Treat your ingredients with care...

• Bread — Using slightly stale bread will ensure it absorbs the flavors without becoming too soggy.
• Mint leaves — Gently bruise the mint leaves before chopping to release their aromatic oils.
• Feta cheese — Opt for a high-quality feta cheese for the best flavor and texture.

Tips & Tricks

• For added crunch, you can toast some pine nuts and sprinkle them over the salad.
• If you prefer a tangier flavor, add a splash of balsamic vinegar to the dressing.
• Customize the salad by adding diced cucumbers or red onions for extra freshness.

Serving advice

Serve the Pudina tal-ħobż salad as a refreshing appetizer or as a light lunch. It pairs well with grilled meats or can be enjoyed on its own.

Presentation advice

Garnish the salad with a few whole mint leaves and a sprinkle of crumbled feta cheese to enhance its visual appeal.