- 1 large round loaf of bread
- about 300g leftover roast chicken
- 3 peppers (chopped into strips, vary the colours)
- 1 clove of garlic (peeled)
- about 20 cherry tomatoes (again play with the colours, cut in half)
- 3 large ripe tomatoes (cut into chunks)
- a couple of handfuls of roquette
- 3 tblsp black olives
- 6 sundried tomatoes in olive oil (cut into approx 2cm pieces)
- olive oil for frying the croutons and making the vinaigrette
- 2 tblsp white wine vinegar
- fleur de sel
- black pepper
- Cut a disc from the top of the loaf of bread. Make it wide enough to get a large serving spoon into the centre. Scoop out the soft bread from inside the loaf, trying to keep pieces intact in order to cut regular croutons of about 1 to 2 cm. Rub the inside of the loaf with the garlic clove.
- Heat some olive oil in a large pan and fry the cubes of bread with the peeled, whole, garlic clove, tossing regularly, until the croutons become golden brown. Sprinkle with some fleur de sel and drain on some kitchen paper.
- Toss all the other salad ingredients together, add the vinegar and some olive oil, mix in the croutons lightly and spoon into the centre of the bread.
- If you are transporting the salad, don’t add too much oil before a long journey. However, the more oil you use, the more soaked and tasty the bread will be once the salad has gone!
Trish's tip: Forget about the whole dish in a loaf thing and serve as a simple, sunny, Sunday night salad with croutons. Use a milder salad leaf and add fresh tarragon if you find some when you are buying the other vegetables.