This is a fresh and tasty salad. It’s simple to make and doesn’t include too many ingredients. It’s crunchy, tangy, filling and really gives you those Italian vibes. The crispy croutons take it to another level and a great way to use up some stale bread. I always put my tomatoes in a bowl with some salt as they then release all their yummy sweet juices that you can then pour over the salad at the end. I saw it on a cooking programme and have never gone back.

Ingredients

For the croutons

• 1 large slice of stale bread, roughly torn (like sourdough or seeded)
• 1/2 tbsp olive oil
• 2 tbsp finely grated Parmesan cheese
• Good pinch of sea salt and fresh black pepper

For the salad

• Baby gem lettuce, roughly chopped
• tin of chickpeas, drained and rinsed (400g drained weight)
• 10 vine cherry tomatoes, halved or quartered
• 1/2 tsp of sea salt
• 1 preserved lemon, rinsed and roughly chopped (optional)
• 4 fresh basil leaves, roughly torn

For the dressing

• 2 tbsp good olive oil
• 1 tsp dried oregano or mixed herbs
• Pinch red pepper or chilli flakes
• 1/2 lemon, juice and zest
• 1 tsp maple syrup ( can use honey or a pinch of sugar)

Directions

For the croutons

1. In a bowl add the torn bread, olive oil, Parmesan and salt and pepper. Pop in the air fryer at 190 degrees for 10 minutes. After 5 minutes give them a good shake. If they aren’t golden and crispy yet cook for a further minute at a time keeping an eye on the them so they don’t burn. Set aside.

For the salad

1. In a small bowl add the tomatoes and salt and give them a good mix so the salt coats them to release to their juices. Set aside. For about 5 minutes.
2. In a salad bowl add the rest of the salad ingredients. Add the tomatoes reserving the juice they released.
3. In a jar or bowl add all of the dressing ingredients. Give it a good shake or whisk to combine. Pour over the salad.
4. Give it a good toss to mix everything evenly.
5. To finish off pour over the reserved tomato juices and finish off by adding the croutons. Serve and enjoy. 😀