What the Italian his Panzanella, is to me my bread salad with fresh herbs.
Preheat oven to 200 degrees.
Line a baking tray with parchment paper.
Cut the Arabic breads first into strips, then into large cubes.
Place on the baking sheet and bake in the oven for about 5 -7 minutes until crispy. Make sure they don’t get too dark otherwise they will taste bitter. Set aside.
Wash walnuts and soak in cold water for 10 minutes, renewing the water from time to time.
Dry with a kitchen towel and chop coarsely. Set aside.
Wash the herbs well, dry them and chop them finely. Set aside.
Cut pomegranate in half and remove seeds. Set aside.
Combine all the ingredients for the dressing.
Place all salad ingredients, except pomegranate seeds and toasted bread, in a bowl*, pour over salad dressing and stir well.
Finally, sprinkle pomegranate seeds and toasted Arabic bread on top of salad .