• ½ loaf farm bread
  • 150g cherry tomatoes, roasted or fresh
  • 1 large yellow/red capsicum or 2 small ones
  • ½ cucumber, sliced into 1/2cm rounds
  • 1 bulb of garlic, broken into cloves
  • 1 red onion, finely sliced
  • Pecorino/ Parmesan cheese
  • Fresh Sage leaves
  • Fresh Thyme
  • 2 tbsp capers
  • 3-4 tbsp Olive oil
  • 1 tsp pink Himalayan salt
  • 1 tsp black pepper
  • Juice of 1 lemon
  • 1 tsp white wine vinegar

½ tsp Cherry blossom water (optional)


  • Using your hands, break the bread up into 1-inch chunks and place flat in a roasting pan with the garlic. Drizzle with olive oil, and add salt, pepper, and fresh thyme. Mix together and roast in the oven for 20-30 minutes at 180°C, or until the bread is lightly browned and toasted.
  • Cut the capsicum(s) into quarters and brush with olive oil. Roast over a barbeque or stovetop until lightly charred. Set aside to cool then slice into 1-inch pieces.
  • Deep fry a few sage leaves in a shallow pan of hot oil for about 15 seconds. Place on a kitchen towel to absorb excess oil.
  • For the dressing, mix together the olive oil, lemon juice, salt, pepper, 1 grated roasted garlic clove, white wine vinegar, and cherry blossom water.
  • In a large bowl, mix together the onions, cucumber, farm bread, garlic cloves, cherry tomatoes, capsicum, and the dressing.
  • Top with capers, crispy fried sage leaves, and shavings of pecorino cheese.
  • Onn the Way
  • Zuchinni
  • Carrefour
  • ShopRite
  • Karen Provision Stores
  • The Corner shop
  • Greenspoon
  • Kalimoni Greens
  • Couch Potato
  • Valley vegetable market
  • Fruity fruits
  • Field Fresh