FRIDGE-RAID SALAD
with wholemeal croutons & Parmesan
You’re going to love this cracking little salad made up of odds and ends from your fridge. Not only is it full of flavour and crunch, but you can mix it up with whatever you have to hand. Delicious.
- COOKING TIME : 10
- PREPARATION TIME : 20 minutes
- DIFFICULTY : Easy
- 200g leftover seeded wholemeal bread
- olive oil
- extra virgin olive oil
- red wine vinegar
- 1⁄2 a bunch of fresh basil (15g)
- 250g ripe mixed-colour cherry tomatoes
- 1 red chicory
- 1 baby gem lettuce
- 1 soft round lettuce
- 4 asparagus spears
- 15g Parmesan cheese
Step 1
Preheat the oven to 200°C/400°F/gas 6.
Step 2
Tear the bread into rough 2cm chunks and scatter over a baking tray. Drizzle over 1 tablespoon of olive oil, add a good pinch of sea salt and black pepper and toss to coat. Bake for 10 minutes, or until golden and crisp.
Step 3
Meanwhile, drizzle 3 tablespoons of extra virgin olive oil and 2 tablespoons of vinegar into a serving bowl and season with salt and pepper.
Step 4
Pick in the basil leaves, then halve or quarter the tomatoes and add to the bowl.
Step 5
Halve the chicory, finely slice the base, then click the leaves apart and place in the bowl. Repeat with the lettuces.
Step 6
Use a speed-peeler to strip the asparagus spears into ribbons, discarding the woody ends, then add to the bowl, along with the croutons. Toss it all together, then finely shave over the Parmesan and serve.
Nutrition:
- 268 kcals, 14.9g fat (2.6g saturated), 7.9g protein, 24.6g carbs (4.8g sugar), 1g
- salt, 3.6g fibre
- Weight of portion: 181.9g
