Rocket, baby gem and avocado salad with Parmesan croutons
This is a lovely salad as the textures, flavours and crunch of the croutons work so well together.
Preparation time: 15 minutes
Cooking time: 15 minutes
Serves 8 to 10
½ ciabatta loaf, cut into cubes
5tbsp olive oil
4tbsp grated fresh Parmesan
3 baby gem lettuces, leaves separated
150g (5oz) rocket
2 avocados, peeled and thickly sliced
2 to 3tbsp pumpkin seeds, toasted
Parmesan shavings, to serve
For the lemon dressing
2tsp Dijon mustard
2tsp honey
juice ½ lemon
5tbsp olive oil
6 basil leaves, torn
1 Preheat the oven to 180 C, 160 C fan, 350 F, gas 4. Mix the ciabatta in a bowl with the oil, Parmesan and black pepper. Put onto a baking sheet and bake for 15 minutes until golden.
2 Mix the dressing ingredients and season. Mix together the salad ingredients and sprinkle over the dressing* and Parmesan.
Get ahead Prepare the croutons the day before and keep in an airtight container. Make the dressing too and toast the pumpkin seeds. Assemble half an hour before serving.
*If the salad is going to be on the table for quite a while, serve its dressing separately to prevent the rocket going soggy.
Per serving: 360-245cals, 25-21g fat, 5-4g saturated fat, 12-10g carbohydrate
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