SIDE SALADS
Crunchy Salad A third of a white cabbage, shredded finely 2 carrots, grated Half an iceberg lettuce, cut finely 5cm piece of cucumber, chopped
1. First, make the croutons. Put the bread cubes on a lightly oiled baking sheet. Whisk the oil, garlic and salt together and pour evenly over the bread; mix the cubes around with your hands. 2. Put in a hot oven for 15 minutes, or until the bread is crispy. Remove from the baking sheet and place on kitchen paper to mop up any excess oil. 3. Next, put all the salad vegetables together in a bowl and mix thoroughly. 4. Whisk all the dressing ingredients together and drizzle over the salad.
For the dressing 2 tablespoons lemon juice Juice and zest of 1 lime 1 tablespoon olive oil A pinch salt Black pepper 1 â „2 teaspoon dried thyme
4. Toss in the croutons and serve immediately.
For the croutons 2 large slices wholemeal bread, cubed (no need to remove crusts) 50ml olive oil, plus extra for greasing 2 garlic cloves, grated 1 â „2 teaspoon salt
GOOD HOME COOKING
130 SALADS, DIPS AND MAYONNAISE