I found a way to spice up my Sunday morning breakfast today. I decided to make Sabrina Ghayour’s cucumber and feta bruschetta. I found it yesterday afternoon while looking through her book Bazaar for new recipes to explore.
There was a packet of feta that was almost finished so I thought it would be a good way to use it up. I didn’t however have any sourdough bread, so I used a ciabatta roll that Ignacio had bought this morning. I didn’t have dry wild oregano, so I hoped my standard stock of dried oregano would suffice. I no longer have any pul biber chilli flakes so I used Urfa chilli flakes. And, and last of all – I did not have any pomegranate seeds so I used sultanas instead.
The result…
Savoury, sweet and refreshing
Ingredients
200g feta, finely crumbled
100g Greek yoghurt
Salt and pepper
6 slices sourdough bread
5-6 baby cucumbers, cut diagonally into 5mm-thick slices
1 tsp sumac
1 tsp dried wild oregano
1 tsp pul biber chilli flakes
½ tsp nigella seeds
50g pomegranate seeds
Olive oil, for drizzling (optional)
Instructions
Combine the feta and yoghurt in a bowl, and mash. Season with black pepper and just a little salt. Chargrill the sourdough in a griddle pan on both sides or use a toaster.
Divide the feta mixture into six portions and spread a portion on each slice of toast. Arrange the cucumber slices on top, then sprinkle over the sumac, oregano and pul biber.
Scatter over the nigella seeds and, lastly, the pomegranate seeds. Drizzle over a little olive oil, if desired, and serve immediately
Reference: Sabrina Ghayour, Bazaar page 23
