Ploughmans salad

07 April 2009

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Serves 4

Prep time 5 minutes

Cooking time 15 minutes

1 small ciabatta loaf, broken roughly into 2cm cubes

2 tablespoons of olive oil

200g cherry tomatoes

2 little gem lettuces, leaves separated, washed and dried

½ red onion, sliced

1 apple, cored and sliced

6 pickled onions, cut in half

100g Cathedral City Mature Lighter grated

For the dressing

2 tablespoons cider vinegar

1 teaspoon soft brown sugar

Salt and pepper

2 tablespoons of olive oil

1.      Heat the oven to 200C. Toss the ciabatta cubes in olive oil, then place on a baking sheet. Bake in the oven, (giving a good mix halfway through at which point you should add the cherry tomatoes to the pan) for 15 minutes

2.      To make the dressing mix together the vinegar, sugar, salt, pepper and olive oil

3.      Place the croutons, tomatoes, lettuce, onion, pickled onions and Cathedral City Mature Lighter into a mixing or salad bowl

4.      Pour over the dressing and give a good mix. Serve between 4 plates and eat straight away

Nutritional Information

Per serving:

453 kcal

22.7g fat

6.2g saturates

11.3g sugar

1.8g salt

Top tips from nutritionist Juliette Kellow:

To cut down even further on the fat and saturated fat in this salad make your own fat free dressing by removing the olive oil.

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