This is an excellent clean out the fridge salad and a great way to use the ends of a loaf of bread. The golden crunchy bread, sweet roasted capsicum, refreshing cucumber and crispy cauliflower are a delicious combination and the dressing is really next level.

You could  serve this as a side for 4 people at a barbecue or as I did as lunch with a couple of soft boiled eggs over the top. Luckily my sister is just as big a fan of the soft boiled egg as I am so making lunches of the two of us the last month or so is always easy.

This salad came out of trying to use whatever was in the fridge and that’s honestly where my best salad ideas come from. It forces me to create flavour out of what I’ve got rather than throw lots of fancy things at something to make it tasty. That also means that it’s simple and the ingredients are easy to get your hands on.

Almost everything just gets roasted then tossed with that delicious punchy, cheesy dressing at the end. Nothing better.

Serves 2 as a meal

Ingredients

1 cup roughly chopped sourdough bread (2cm chunks)

1 Capsicum, deseeded and sliced into 1cm thick slices

3 cups cauliflower florets

1 Tbs extra virgin olive oil

1 .5 tsp oregano

1 tsp chilli flakes

2 cloves garlic, in skins

1/2 tsp salt

1/2 continental cucumber, in 2cm dice

1/4 cup finely sliced spring onion (or fresh herb of choice)

Optional: 3 soft boiled eggs (cook in boiling water for 6 minutes and 30 seconds)

Dressing

2 Tbs lemon juice

2 tsps lemon zest

1/4 cup freshly grated parmesan

1 tsp dijon mustard

1 Tbs extra virgin olive oil

1/4 tsps black pepper

Directions

Preheat oven to 180 degrees celsius. Line 2 baking trays.

Chop the cauliflower into small bite sized florets and toss with  the capsicum, 1/2 Tbs oil 1/8 tsp of the salt 1 tsp oregano and the chilli flakes. Spread evenly on an oven tray and bakes for 30-35 minutes or until the cauliflower is golden and crispy.

Toss the bread with the remaining oil, salt and oregano. Season with black pepper and spread evenly on the second oven tray. Bake for 5-10 minutes or until the bread is golden and crunchy.

Whisk together the dressing ingredients and season further to taste.

To serve place the warm ingredients, the spring onion and the cucumber in a large bowl while still warm. Pour over the dressing and toss well to combine and evenly coat. Serve with eggs, quartered on top if using.

HH. x