Serves
4
Prep
15
mins
Cooking
25
mins
Vegie Salad with Homemade Croutons
Directions
Step 1
Preheat oven to 180oC and line a baking tray with baking paper. Roughly tear the ciabatta into smaller pieces and add to a bowl with fennel seeds, garlic and olive oil. Use your hands to mix thoroughly. Place on the baking tray and bake for 15 minutes or until golden.
Step 2
Meanwhile, add the almonds and olives to a small non-stick fry pan. Fry for 10 minutes until nuts are slightly golden.
Step 3
Add all other ingredients into a serving bowl, top with almonds and olives. Combine dressing ingredients and drizzle over salad. Top with croutons.
Tips
- Be sure to scrape any excess fennel seeds and garlic from the ciabatta baking tray and mix through the salad for extra flavour.
- Other nuts can be used such as walnut or hazelnuts.
Ingredients
- 4 thick slices of ciabatta bread
- 1 tsp fennel seeds
- 2 garlic cloves, crushed
- 2 tbs olive oil
- 1/4 cup almonds
- 1/4 cup kalamata olives, pitted
- 1/2 small cos lettuce, roughly chopped
- 1 carrot, finely sliced
- 1 - 2 tomatoes, diced or 8 cherry tomatoes, cut in half
- 1 Lebanese cucumber, sliced
- 1/2 red capsicum, sliced
- 1/2 cup coriander, finely chopped
- 1 avocado, sliced
- 1 small bunch asparagus, blanched
- DRESSING INGREDIENTS
- 2 tbs olive oil
- 1 tbs balsamic vinegar
- 2 pinches McKenzie's Australian Natural Sea Salt Grinder
