Serves 4
Prep time: 20 minutes. Cook time: 8-10 minutes
2 tbsp olive oil
2 big chunks of brown bread, cut into croutons
½ tsp salt
200g raspberries, the plumpest you can find
70g wild rocket
150g gorgonzola, pulled into chunks
For the dressing
2 tbsp raspberry vinegar
1 tsp dijon mustard
2 tbsp extra virgin olive oil
1 You need to make the croutons first so they aren’t too hot when they hit the salad leaves. Heat the oil in a medium frying pan and, when it is sparking a little, add the bread. When the croutons are in the pan, throw over a little salt and fry until they all have a crunch. Keep tossing the pan so one side doesn’t colour more than the other.
2 To make the dressing, put all the ingredients in a jug and mix as thoroughly as you can.
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3 Combine the raspberries, rocket and gorgonzola in a bowl and pour over the dressing. Toss together (gently, so you don’t bruise any of those rocket leaves) and add the croutons. Serve in a big pile on an even bigger plate.
Recipes extracted from Take One Veg by Georgina Fuggle, published by Kyle Books. Buy from the Times Bookshop for £13.99 (RRP £15.99), free p&p, on 0845 2712134; timesbooks.co.uk