Spanish summer salad
( SERVES 4 )
Calendula petals add flavour and colour to this salad. They’re optional of course but the petals are loaded with antioxidants.
- To make the dressing, whisk the garlic, sugar, chilli powder and vinegar to combine. Gradually whisk in the oil.
- To make the croutons, preheat the oven to 180°C. Combine the olive oil, garlic and oregano. Brush on both sides of the croutons. Place on an oven tray and bake for 5 minutes. Turn the croutons over and continue baking for 5 minutes or until golden and crisp. Cool.
- Combine the salad ingredients on a platter. Just before serving, add the croutons, drizzle with a little of the dressing and lightly toss.