2-3 slices stake sour dough
1tsp herbs de Provence
1/4 tsp garlic salt
450g boiled baby new potatoes
75g sliced sweet smoky chorizo
1crushed garlic cloves
1courgette diced
1tbs grated Parmesan
I tbs couscous ( uncooked)
Handful French green beans
1-2 celery sticks sliced
1 romaine lettuce heart
1/2red onion finely sliced
1/2 peeled diced cucumber
3-4 sliced radishes
1block feta crumbled
6-8 halved golden cherry tomatoes
Fresh chopped parsley
Fresh chopped chives
Fresh chopped watercress
Salt pepper
Olive oil
A little lemon zest
1tbs Dijon mustard
2 tsp honey
2tbs white wine vinegar
2 boiled eggs ( boiled 8 mins)
Mix the diced courgette in a bowl with 1tbs olive oil the finely grated Parmesan a little salt and the couscous. Throw into a roasting pan and roast 10 mins or so til golden and crisp . Chop the stale bread into cubes mix on an oven tray with a generous splash of Olive oil a sprinkle of dried herbs de Provence and the garlic salt and bake in a hot oven til golden 10-12 mins. Make the dressing: in a jar mix the oil mustard honey lemon zest vinegar taste and season to your preference. Slice the red onion and submerge in iced water 5-10 mins then drain ( this removes the acidity) . Heat a little oil in a pan Slice the cooked potatoes in half and throw in a pan with the sliced chorizo and the crushed garlic fry quickly all over til chorizo coloured and potatoes golden. Cool slightly.
Chop the romaine lettuce into a bowl add the drained onions the courgettes the celery tomatoes radishes the cooked potatoes and chorizo the herbs cucumber and green beans and feta add half the croutons mix well then garnish with the rest of the croutons watercress . Drizzle with the dressing just before serving and place the halved boiled eggs on top with a last sprinkle of chives and pepper
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