Recipe Ingredient
- 100g smoked salmon slices, cubed
- 2-3 cherry tomatoes, halved
- 100g mesclun
- 1 Lebanese cucumber, halved lengthwise and sliced
- 6-7 thin slices baguette bread
- 1/4 tsp coarse ground black pepper
- Dressing
- 3 tbsp canola oil
- 1/2 tsp sesame oil
- 2 cloves garlic, crushed
- 1 tsp grated ginger
- 2 tbsp apple cider vinegar
- 1/4 tsp sugar or to taste
Instructions
- Preheat oven to 200°C. Arrange baguette slices on a baking tray. Spray with olive oil and bake for 7-8 minutes or until bread is lightly golden and crisp.
- To prepare dressing: Heat canola oil and sesame oil in a nonstick saucepan. Add ginger and garlic and fry for 20-30 seconds. Add apple cider vinegar and sugar. Stir to heat up for a minute. Dish out to cool.
- Place salmon, tomatoes, cucumber and mesclun in a large bowl. Add the prepared dressing and toss gently to combine.
- Break baguette slices in half and add as garnishing to the salad.
