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| 1/2 | A cos lettuce |
| 10 | Cherry tomatoes |
| 5 | Stoned olives |
| 5 | Spring onions |
| 1/4 | Cucumber |
| 10 | capers |
| 1 Esslöffel | mint chopped |
| 1 Esslöffel | parsley fresh, chopped |
| 1/2 | A lemon; juice of |
| 2 Esslöffel | olive oil extra virgin |
| 1 Teelöffel | Herb or wholegrain mustard |
| 2 | Thin slices bread |
| 1 | cloves garlic |
| 2 Esslöffel | olive oil |
| 2 Teelöffel | fresh mint chopped |
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Pre heat the oven to 350F. To prepare the salad, shred the lettuce, cut the tomatoes and olives in half, finely chop the spring onions and peel and dice the cucumber. Put all the salad ingredients in a large bowl and mix well together.
To prepare the dressing, mix all the ingredients together. To prepare the croutons, toast the bread slices. Crush the garlic and mix with the oil and mint. Brush the mixture over the slices of toast. Bake in the oven for 5 minutes. Cut off the the crusts and cut the toast into small squares.
Just before serving, mix the croutons with the salad and pour over the dressing.
Carlton Food Network http://www. Cfn. Co. Uk/
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