Our gut-friendly recipe also uses sourdough as it's easy on the gut. Although made using a fermented starter, much of the beneficial bacteria is lost during the baking process. However, because fermentation starts to break down the flour proteins it’s a much easier bread to digest.


  • 1 slice stale sourdough, torn into chunks
  • 50g mixed seeds
  • 1 tsp cumin seeds
  • 1 tsp coriander seeds
  • a good pinch dried chilli flakes
  • spray oil
  • 50g baby kale
  • 75g long-stemmed broccoli, blanched for a few minutes then roughly chopped
  • ½ red onion, thinly sliced
  • 100g cherry tomatoes, halved
  • ½ a small bunch flat-leaf parsley, torn


  • 100ml natural yogurt
  • 1 tbsp Belazu tahini
  • 1 lemon, juiced


  • STEP 1

    Heat the oven to 200C/fan 180C/gas 6. Put the bread into a food processor and pulse into very rough breadcrumbs. Put into a bowl with the mixed seeds and spices, season, and spray well with oil. Tip onto a non-stick baking tray and roast for 15-20 minutes, stirring and tossing regularly, until deep golden brown. Cool.

  • STEP 2

    Whisk together the dressing ingredients, some seasoning and a splash of water in a large bowl. Tip the baby kale, broccoli, red onion, cherry tomatoes and flat-leaf parsley into the dressing, and mix well. Divide between 2 plates and top with the crispy breadcrumbs and seeds.


Adam Bush Chef Portrait
Adam BushDeputy food editor

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