Crouton Salad

Step 1

Preheat the oven to 180°C/gas mark 4.

Place the bread on a baking sheet, drizzle with olive oil and bake for 12 to 15 mins until toasted. Set aside to cool.

Step 2

In a medium salad bowl, mix together the cooled croutons, rocket, and pine nuts. Add the citrus-herb sauce. Toss well until all ingredients are coated. Season with salt and pepper, to taste. Serve immediately.

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• 1/2 (225g) loaf rosemary bread, cut into 1cm cubes* see Cook's Note

• Olive oil, for drizzling

• 75g rocket leaves

• 45g toasted pine nuts

• 60ml citrus-herb sauce, see roasted citrus-herb game hen recipe

• Salt and freshly ground black pepper