4 slices day old sourdough sliced bread, in 1.5cms thick slices approximately
Alfa One rice bran oil spray
Method
Cut the bread into 2cm squares. Place into a non-stick frying pan and spray with oil
Put onto medium heat and toss to colour and crisp - you need to keep the croutons moving; alternatively you can use the oven to dry and brown the croutons. Tip onto a kitchen towelling lined plate and cool
Salsa
Ingredients
1 tightly packed cup parsley
20g pickled gherkins, roughly chopped
20g capers
1 clove chopped garlic
1 tablespoon olive oil
2-3 tablespoons lemon juice
Ground black pepper to taste
Method
Make the salsa by putting the parsley, gherkins, capers and garlic into a food processor and work for 30 seconds; add the oil, juice and pepper and work until smooth and runny. Set aside
Salad
Ingredients
200g firm green pear, stem removed and cored
100g mixed lettuce leaves
280g cooked king prawns, completely peeled and vein removed and cut into bite size pieces
12 green beans, trimmed cut into 4cm pieces, blanched and chilled
20g bocconcini, sliced
3/4 cup sourdough croutons
Method
Cut the pears into fine slices. On individual plates, layer on equal amounts of the leaves, pear slices, prawn pieces, green beans and bocconcini
Drizzle the salsa verde over the salad ingredients or serve separately on the side
Alternatively, you can put all ingredients into a large salad bowl and toss with the salsa verde
