If you’re dreaming of baguettes and bakeries, whip up this super easy rosemary and tomato salad from Christiane and James Duigan’s healthy cookbook, Clean and Lean for Life. Topped with sourdough croutons, it’ll satisfy your carb-cravings without the added guilt. Mixed with rosemary, it is fresh as well as filling and also nutritious – rosemary is a great blood cleanser and anti-inflammatory agent.
CRISPY ROSEMARY AND TOMATO SALAD WITH SOURDOUGH CROUTONS
3 tablespoons extra virgin olive oil
2 rosemary sprigs, leaves removed
1 large garlic clove, crushed
2 sourdough bread slices, cubed
1 small cucumber, chopped
250g cherry tomatoes, halved
150g pitted olives
75g feta or labne, crumbled
a splash of apple cider vinegar
sea salt and freshly ground black pepper
- Heat about 2 tablespoons of the olive oil in a small frying pan over a medium heat. Add the rosemary leaves and fry for about 45 seconds until they crisp up a little, then tip onto kitchen paper to dry.
- Add the garlic to the pan, followed by the sourdough and season with a little salt. Stir to coat the bread and fry until golden brown, then set aside.
- Put the cucumber, tomatoes, olives and feta or labne into a small bowl with a splash of apple cider vinegar and the remaining oil. Sprinkle the rosemary over the top and mix.
- Put the salad into a serving bowl, scatter the garlicky sourdough croûtons on top and serve.