Serve this salad on its own or pair with barbecued beef, lamb or chicken. Adopted from taste.com.au.
0:15 Prep | 0:10 Cook | 4 Servings | Easy
1 large piece Lebanese bread
Olive oil spray
1 bunch Coles Brand Australian Broccolini®, cut into 5cm pieces
250g baby cucumbers, thinly sliced lengthways
1/2 bunch radishes, thinly sliced
175g pkt Vine Sweet Minicaps*, thinly sliced
4 spring onions, thinly sliced
350g mixed medley tomatoes, halved
1/2 cup mint leaves
1 tablespoon olive oil
2 tablespoons lemon juice
1 garlic clove, crushed
1 teaspoon ground paprika
Step 1 Preheat panggangan to 180C. Place bread on a baking tray. Spray with oil. Bake for 10 mins or until golden and crisp. Set aside to cool. Break into pieces.
Step 2 Meanwhile, place the broccolini in a heatproof bowl. Cover with boiling water and set aside for 2 mins. Refresh under cold water. Drain.
Step 3 Combine broccolini, cucumber, radish, capsicum, spring onion, tomato, mint and bread in a bowl. Season.
Step 4 Combine oil, lemon juice, garlic and paprika in a screw-top jar. Shake until well combined. Drizzle over the salad.