• Serves 4

  • Preparation 15 mins

  • Cooking 10 mins



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


  1. Mix all the dressing ingredients together. Preheat the oven to 180°C/gas mark 4.
  2. 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.
  3. Place on a baking tray and bake for 5 minutes. Remove crusts and cut into small croutons.
  4. Mix all the salad ingredients together in a large bowl and toss with the dressing.
  5. Transfer to a serving dish and sprinkle with the croutons. Serve at once.

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