Cucumber, tomato and hamp salad on a bread nest

• 4 slices of country-style bread
• 2 tbsp. (30 ml) olive oil
• Salt and freshly ground pepper, to taste
• 2 mini cucumbers, washed (but not peeled), thinly sliced
• 8 oz. (250 g) cherry tomatoes, halved
• ½ cup (125 ml) coarsely chopped parsley
• 2 green onions, finely chopped
• 2 tbsp. (30 ml) hemp seeds
• 4 tsp. (20 ml) lemon juice
• 1 small chili pepper, thinly sliced (optional)

1. Preheat oven to 350^oF (175^oC).
2. Using a rolling pin, thoroughly flatten bread slices, and then brush both sides with olive oil.
3. Transfer each bread slice to a small heatproof bowl, lining bowl with bread to mold it.
4. Sprinkle bread with salt and pepper to taste, then with herbs to taste.
5. Bake in centre of oven for 25 to 30 minutes.
6. Meanwhile, make salad: in a large bowl, combine cucumber slices, tomato halves, parsley, green onion, hemp seeds, lemon juice, and chili if using.
7. Once bread bowls are baked, evenly fill with the salad. Serve immediately.

Photos : Tango [Vitalité Québec] JUNE 2018

Recipe : Josée Fiset