Jamie Oliver Char & Chop Salad is made with self-raising flour, garlic, mixed-colour chillies, ripe mixed-colour tomatoes, and dill. This easy salad recipe creates a delicious, flavour-packed dish inspired by Palestinian Gazan dagga. It takes about 30 minutes to prepare and can serve up to 4 people.
This Char & Chop Salad Recipe Is From 5 Ingredients Mediterranean Cookbook by Jamie Oliver.
Ingredients Needed:
- 500g self-raising flour, plus extra for dusting
- 6 cloves garlic
- 3 mixed-colour chillies
- 800g ripe mixed-colour tomatoes
- 1 bunch dill (20g)
How To Make Char & Chop Salad:
- Make the dough: In a large bowl, combine the flour with a pinch of sea salt. Gradually add 300ml of water, mixing with a fork until the dough comes together. Transfer to a flour-dusted surface and knead for a few minutes until smooth. Cover and set aside to rest.
- Char the vegetables: Place a large non-stick frying pan on high heat. Peel and halve the garlic, and halve the chillies (deseed if you prefer). Place the garlic, chillies, and tomatoes (halve any large tomatoes) into the pan and lightly char them. Work in batches if needed, and transfer them to a large board when done.
- Prepare the flatbread: Cut the dough into quarters. Roll each piece into a 30cm round, folding the edges to create a crust. Dust with flour as needed. Cook the flatbread one at a time in the pan until golden and puffed on both sides. Keep the cooked flatbreads warm under a tea towel.
- Chop the salad: Finely chop the charred garlic, chillies, and most of the dill (stalks and all). Add the charred tomatoes and continue chopping and mixing until you reach your desired consistency.
- Season the salad: Season the chopped salad with salt, black pepper, red wine vinegar, and extra virgin olive oil. Mix everything together well.
- Serve: Place the chopped salad on top of the warm flatbreads. Pick and sprinkle over the remaining dill, and serve immediately.
Recipe Tips
- Use ripe tomatoes: Choose fully ripe tomatoes for the best flavour and a juicy texture in the salad.
- Char in batches if needed: If your pan is small, char the garlic, chillies, and tomatoes in batches to ensure even cooking.
- Knead dough until smooth: Spend a few minutes kneading the dough to ensure a soft, puffy flatbread.
- Don’t skip the dill: The dill adds a fresh, herby flavour that complements the tomatoes and chillies beautifully.
- Serve immediately: For the best taste and texture, serve the salad on top of the warm flatbreads right after cooking.
How To Store Leftovers
Refrigeration: Store the leftover salad in an airtight container in the fridge for up to 2 days. Keep the flatbreads and salad separate.
Reheating Flatbread: To reheat the flatbread, warm it in a hot pan for a few minutes on each side until crispy again.
Nutrition Facts
- Calories: 511 kcal
- Fat: 8.3g
- Saturated Fat: 1.2g
- Protein: 13.1g
- Carbohydrates: 102.2g
- Sugars: 8.2g
- Salt: 1.7g
- Fibre: 6.3g
Try More Jamie Oliver 5 Ingredients Recipes:
- Jamie Oliver 5 Ingredients Squid Salad
- Jamie Oliver 5 Ingredients Fattoush Salad
- Jamie Oliver 5 Ingredients Fig Salad
- Jamie Oliver 5 Ingredients Charred Brussels
Jamie Oliver 5 Ingredients Char & Chop Salad
Description
Jamie Oliver’s Char & Chop Salad is made with self-raising flour, garlic, mixed-colour chillies, ripe mixed-colour tomatoes, and dill. This easy salad recipe creates a delicious, flavour-packed dish inspired by Palestinian Gazan dagga. It takes about 30 minutes to prepare and can serve up to 4 people.
Ingredients
Instructions
- Make the dough: In a large bowl, combine the flour with a pinch of sea salt. Gradually add 300ml of water, mixing with a fork until the dough comes together. Transfer to a flour-dusted surface and knead for a few minutes until smooth. Cover and set aside to rest.
- Char the vegetables: Place a large non-stick frying pan on high heat. Peel and halve the garlic, and halve the chillies (deseed if you prefer). Place the garlic, chillies, and tomatoes (halve any large tomatoes) into the pan and lightly char them. Work in batches if needed, and transfer them to a large board when done.
- Prepare the flatbread: Cut the dough into quarters. Roll each piece into a 30cm round, folding the edges to create a crust. Dust with flour as needed. Cook the flatbread one at a time in the pan until golden and puffed on both sides. Keep the cooked flatbreads warm under a tea towel.
- Chop the salad: Finely chop the charred garlic, chillies, and most of the dill (stalks and all). Add the charred tomatoes and continue chopping and mixing until you reach your desired consistency.
- Season the salad: Season the chopped salad with salt, black pepper, red wine vinegar, and extra virgin olive oil. Mix everything together well.
- Serve: Place the chopped salad on top of the warm flatbreads. Pick and sprinkle over the remaining dill, and serve immediately.
Notes
- Use ripe tomatoes: Choose fully ripe tomatoes for the best flavour and a juicy texture in the salad.
- Char in batches if needed: If your pan is small, char the garlic, chillies, and tomatoes in batches to ensure even cooking.
- Knead dough until smooth: Spend a few minutes kneading the dough to ensure a soft, puffy flatbread.
- Don’t skip the dill: The dill adds a fresh, herby flavour that complements the tomatoes and chillies beautifully.
- Serve immediately: For the best taste and texture, serve the salad on top of the warm flatbreads right after cooking.
Jamie Oliver 5 Ingredients Char & Chop Salad