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Gazpacho salad

Recipe by Jo Pratt

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Gazpacho's fresh and tasty flavours are perfect in a salad. The addition of a tangy and salty cheese such as feta transforms this into a perfect vegetarian starter or main course salad.

Serves 2

Ingredients

For the salad

½ ciabatta loaf
200g feta cheese (or halloumi)
Olive oil
¼ cucumber
4-6 really ripe tomatoes , quartered and deseeded
1 roasted red pepper, deseeded and roughly chopped
1 stick of celery, thinly sliced
½ small red onion, thinly sliced
10-12 black olives, stoned
A handful of basil leaves
A handful of flat-leaf parsley leaves

For the dressing

2 tsp sherry vinegar
3 tbsp extra-virgin olive oil
1 clove garlic, crushed
Sea salt and freshly ground black pepper
About 10 drops hot pepper sauce, like tabasco

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Method

Preheat the oven to 180°C/fan 160°C/gas 4. Break the ciabatta into roughly 1cm pieces to make croutons, and then scatter them onto a baking tray just big enough to take the croutons in a single layer. Toss in a drizzle of olive oil and break/crumble the feta into large pieces over the top. Add a little oil over the top of the cheese and season with pepper. Bake for 5 -10 minutes at 180 degrees Celsius until the croutons and feta are just beginning to turn golden.
Place all the dressing ingredients in a screw-top jar and shake well. Peel the cucumber and slice it in half lengthways. Scoop out the seeds with a teaspoon, and then cut the cucumber into chunks. Mix the cucumber with the tomato, pepper, celery, onion, olives, basil and parsley. If eating straight away, add the ciabatta and feta croutons, and toss everything together with the dressing. If eating later, keep the ciabatta and feta croutons, and dressing separate from the rest of the salad and mix together when ready to eat.

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