Ingredients
for the salad
- 1 iceberg lettuce, shredded
- 75g walnuts, halved
- 4 tomatoes, quartered
- ¼ cucumber, cubed
- 4 spring onions, finely chopped
- 10 capers
- 2 fresh peaches, quartered
- 225g new potatoes, quartered
- 30g black olives, pitted and halved
- 1 tbsp fresh parsley, finely chopped
- 75g vegetarian feta cheese diced (omit for vegans)
For the dressing
- ½ lemon’s juice
- 2 tbsp olive oil
- 1 tsp whole grain mustard
- 1 clove garlic, crushed
for the croutons
- 1 clove of garlic, peeled but left whole
- 2 slices thin bread, toasted
- 2 tbsp olive oil
- 2 tsp fresh mint, finely chopped
Method
- Mix all the dressing ingredients together. Preheat the oven to 180°C/gas mark 4.
- Rub the peeled garlic over the surface of the bread, mix the olive oil and chopped mint and brush over the surface of the bread.
- Place on a baking tray and bake for 5 minutes. Remove crusts and cut into small croutons.
- Mix all the salad ingredients together in a large bowl and toss with the dressing.
- Transfer to a serving dish and sprinkle with the croutons. Serve at once.
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