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Ingredients
- 12 slices baguette, cut about 1cm thick
- 1 celery heart, with leaves
- 2 lebanese cucumbers, unpeeled, sliced
- 3 very ripe tomatoes, coarsely chopped
- 3 spring onion greens, sliced
- 1 cup kalamata olives
- 4 tbsp extra-virgin olive oil
- 1 ½ tbsp red wine vinegar
- 1 cup small basil leaves
- 100g marinated goat's cheese, cut into chunks
Method
Pre-heat oven to 200C. Toast bread slices in oven for 8-10 minutes until golden and crisp. Remove and when cool break into pieces.
Slice celery heart, reserving leaves, and add both to a large salad bowl. Add cucumbers, tomatoes, spring onions and olives.
Combine olive oil and vinegar in a small bowl and season to taste.
Pour over vegetables and toss gently. Add bread and basil and toss gently. Crumble over goat̢۪s cheese.
