Lablabi Bread Salad with Harissa-Lemon Dressing

Method

1. Bring water to the boil in a 16 cm pot on high heat, lower in the eggs gently with a ladle and boil for 7 min, then cool them in cold water. The yolks will be just set and still a little moist. Peel and cut into quarters.

   Add in this stepEggs 2

   high heat

2. Tear the bread into 2 to 3 cm pieces and toss them in a 24 cm pan with some of the olive oil on medium heat for 6 min, turning, until golden and crisp. Tip into a large bowl.

   Add in this stepDay-old baguette 100 gExtra-virgin olive oil 1.6 tbsp

   medium heat

3. Rinse the chickpeas and pat them thoroughly dry with kitchen paper. In the same pan, fry them with a little olive oil, half the cumin and some of the salt on medium-high heat for 5 min, until the skins split and some turn crisp. They can pop, so keep a lid half on. Add them to the bowl with the bread.

   Add in this stepCanned chickpeas, drained 200 gExtra-virgin olive oil ¾ tbspGround cumin ½ tspSalt ⅛ tsp

   medium-high heat

4. Dressing: in a small bowl, mix the lemon juice, harissa, finely grated garlic, the rest of the cumin and some of the salt, then whisk in the remaining olive oil a little at a time until thickened.

   Add in this stepLemon juice 2 tbspHarissa 1½ tspGarlic cloves 1Ground cumin ½ tspSalt ¼ tspExtra-virgin olive oil 1.6 tbsp

5. Cut the tomatoes into bite-sized pieces and the cucumber into half-moons, and slice the red onion paper-thin. Toss them with the rest of the salt.

   Add in this stepTomatoes (cherry tomatoes work well) 200 gCucumber 120 gRed onion ¼Salt ⅛ tsp

6. Add the vegetables to the bowl with the bread and chickpeas, pour over the dressing and toss, then leave for 2 minutes so the bread soaks up a little dressing. Pile onto plates, break the tuna over in big flakes and top with the capers, eggs and chopped parsley. Serve straight away.

   Add in this stepCanned tuna in oil, drained 80 gCapers 2 tspFlat-leaf parsley 10 g