Summer salad with goat’s cheese croutons

Instructions

1 Preheat oven to 200°C. If using large slices of bread, cut each into 4. Spray with oil and place in a baking dish. Bake for 5 minutes, until lightly toasted. Remove from oven and spread with cheese. Return to oven and bake for a further 5 minutes, until cheese is warm and slightly golden on top.

2 In a large bowl, combine vinegar and olive oil. Add frisée, celery and cucumber, stirring to coat leaves.

3 Add beetroot to salad and gently combine. Avoid overmixing.

4 To serve, divide salad between 2 plates, sprinkled with walnuts, cranberries and black pepper. Top warm toast croutons with thyme sprigs and sprinkle over salad.