Have you tried the new Sweet Drop Peppers from Frontier Foods? They are just the right hit of sweet and heat and work so well in hot or cold dishes.

This is not your regular salad but something a little different and the proof that salads are not boring! To keep mine Gluten Free, I used the heels from our loaf. This will make enough for 6 people and can easily be doubled.

If you’re planning ahead, make the dressing and keep in a sealed jar in the fridge till you need it. The salad can be made and covered until ready to serve. Mix together and transfer to your serving bowl.

Ingredients:

• 2 Thick Heels of bread
• 3 tbsp Olive Oil
• 8 – 10 Cherry Tomatoes, cut
• 1/2 Cucumber, diced
• 1/2 Yellow Pepper, diced
• 1/2 Orange Pepper, diced
• 3 – 4 tbsp Drop Peppers (drained)
• 2 tsp Capers
• Handful of Walnuts, chopped
• 10 – 15 Basil leaves, torn

Dressing:

• 4 tbsp Olive Oil
• 1 tbsp Wholegrain Mustard
• 1 tbsp Balsamic Vinegar
• 1 tsp Garlic Powder
• 1 tsp Maple or Agave Syrup
• Salt to season

Method:

Preheat oven to 180C Fan.

Add the bread pieces to the baking tray and drizzle the olive oil over them. Toast in the oven for 10 minutes giving them a shake half way through. Set aside to cool,

While the bread is toasting, make the dressing by combining all the ingredients, season and stir well.

Into a large bowl add the tomatoes, cucumber and peppers and stir. Top with the toasted bread pieces, the drop peppers, capers and walnuts and stir together. Add the basil just before ready to serve. Pour the dressing over and mix everything to coat well. Spoon into your serving bowl.

The Drop Peppers are from https://www.frontierfoods.ie/ and you can find stockists on their website or their social media. They will fast become a welcome addition to your standby ingredients.

Please leave a comment below when you make this salad. I would love to hear what you think and remember to tag me with pictures on Facebook or Instagram.

Cooking with love

Soraya x