- 20ml vegetable oil
- 200g day-old dry bread
- 1 cucumber
- 300g tomatoes, cubed
- 100g red onion, thinly sliced
- 30g basil, roughly chopped
- 50g capers, drained and chopped
- 1 yellow pepper, roasted and cubed
- 1 red pepper, roasted and cubed
For the dressing
- 50ml cold pressed rapeseed oil
- 15ml white wine vinegar
- 1 clove garlic, minced
- 1 tsp wholegrain mustard
Place the vegetable oil in a lined tray and add the cubed bread, sprinkle over a good pinch of salt and pepper and toss the whole lot together. Put in the oven at 190°C (170°C fan/gas mark 5).
Bake until golden and crispy, turning occasionally.
Cut the cucumbers in half lengthways and scoop out the seeds. Cut into thin slices.
Place the tomatoes, red onion, cucumber, basil and capers in a large bowl and mix together.
Roast the peppers in a hot oven and when blackened remove and put in a bowl, cover with clingfilm and leave to steam for 15 minutes, remove the skin from the peppers and cut into small cubes.
Add the peppers to the bowl and mix well.
Place all the dressing ingredients in a bowl and whisk until emulsified (combined), pour over the salad. Mix well and season with salt and pepper.
Add the croutons and leave to stand for 30 minutes before serving.
We believe in sourcing sustainable food wherever possible and use local and seasonal produce in our cafés. Discover why this is important and have a go at some of our recipes at home.
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