This Greek side of pureed bread with almonds makes the ideal side to many a dinner dish.
175 g day-old bread, crusts removed, torn into chunks
250 ml milk
5 tbsp olive oil
4 garlic cloves, roughly chopped
1 shallot, thinly sliced
75 g whole almonds, sliced
juice 2 lemons
- Put the bread in a large bowl, cover with the milk and set aside to soak. Heat 1 tbsp oil in a pan, add the garlic, shallot and a pinch of salt, and cook until softened. Add the almonds and cook for 2 mins more until the nuts are toasted, then remove the pan from the heat.
- Lift the bread out of the milk and put in a blender, reserving the excess milk. Add the lemon juice, remaining oil, almond mixture and salt to taste. Blend to a smooth purée, adding some of the reserved milk if the consistency is too thick. Serve at room temperature. Can be made up to 1 day in advance.