Salad and garlic toasts

INGREDIENTS

• 1 French stick

• 300 ml (½ pt) good rapeseed oil

• 2 tsp dried Herbes de Provence (from supermarkets)

• Maldon sea salt, for seasoning

• 1 tsp sugar

• 50 ml (2 fl oz) white wine vinegar

• 3 cloves of garlic, halved

• 8-10 tomatoes of various colors

• 1 bunch of mint, chopped

• 200 g (7 oz) good quality goat’s cheese

Salad and garlic toasts

METHOD

Preheat the oven to 160°C/fan 140°C/gas 3. Thinly slice the bread, drizzle with a little of the oil, dust with the herbs and sprinkle with salt. Bake in the oven for 8-10 minutes, until crispy. For the dressing, mix the sugar, vinegar and the rest of the oil together and whisk. When the bread comes out of the oven, rub with the garlic and leave to cool. Slice the tomatoes, mix on a plate and allow to stand at room temperature for a few minutes. Season. Add the mint to the dressing, pour over the tomatoes and crumble the goat’s cheese on top. Serve with the garlic toasts.