| Created by | Spinneys |
| Prep time | 20 minutes |
| Cook time | 20 minutes |
| Serves | 4 |
| Cuisine | Mediterranean |
| Diet | Vegetarian |
| Preparation | Easy |
| Calories | 344 |
| Fat | 17.6g |
| Saturates | 2.9g |
| Protein | 9.4g |
| Carbs | 41.5g |
| Sugars | 9.5g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFTo make the salad, halve the tomatoes and roughly chop the cucumbers. Rinse, drain and pat dry the capers. Place the tomatoes and capers in a large bowl and add 1 tbsp of olive oil, dill, balsamic and seasoning. Toss well to coat and allow to stand while you make the croutons.
Preheat the oven to 180°C, gas mark 4. Line a baking tray with parchment paper.
To make the croutons, slice the bread into cubes and separate the egg white from the yolk. In a large bowl, whip the egg white until soft peaks form. Add 1 tbsp of olive oil and whisk until combined then add the remaining olive oil and whip to mix.
Add the bread cubes and toss to coat. Add the cumin seeds, mustard seeds, sesame seeds, paprika and salt. Toss to coat evenly. Spread the croutons on the baking tray.
Bake for 20 minutes or until golden and crunchy.
Sprinkle the croutons over the salad and serve immediately.
