Parsley and Rocket Salad Recipe

Ingredients :

Serves 6

• 1 garlic clove, halved

• 115g / 4oz good white bread, cut into 1cm / ½in thick slices

• 45ml / 3 tbsp olive oil, plus extra for shallow frying

• 75g / 3oz rocket (arugula) leaves

• 75g / 3oz baby spinach

• 25g / 1oz flat leaf parsley, leaves only

• 45ml / 3 tbsp salted capers, rinsed and dried

• 40g / ½oz Parmesan cheese, pared into shavings
  
  For the dressing :

• 25ml / 5 tsp black olive paste

• 1 garlic clove, finely chopped

• 5ml / 1 tsp Dijon mustard

• 75ml / 5 tbsp olive oil

• 10ml / 2 tsp balsamic vinegar

• freshly ground black pepper

Method :

1. First make the dressing. Whisk the black olive paste, garlic and mustard together in a bowl. Gradually whisk in the olive oil, then the vinegar. Adjust the seasoning with black pepper — the dressing should already be salty.

2. Heat the oven to 190°C/375°F/Gas 5. Rub the halved garlic clove over the bread and cut or tear the slices into bite-size croûtons. Toss them in the oil and place on a small baking sheet. Bake for 10-15 minutes, stirring once, until golden. Cool on kitchen paper.

3. Mix the rocket, spinach and parsley in a large salad bowl.

4. Heat a shallow layer of olive oil in a frying pan. Add the capers and fry briefly until crisp. Scoop out straight away and drain on kitchen paper.

5. Toss the dressing and croûtons into the salad and divide it among six bowls or plates. Scatter the Parmesan shavings and the fried capers over the top and serve immediately.

Nutritional Facts :

Per portion :

Energy  219kcals/907kJ

Protein   5.1g

Fat, total   17.9g

   saturated fat   3.6g

Carbohydrate   9.9g

   of which sugars   0.9g

Fiber   2g