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Tomato Croutes

A home-style Tomato Croutes made with Olive Oil, Crusty Bread Cut Into Cm Cubes, Green Beans Trimmed, Bag Mixed Salad Leaves, and Orange Juice. Keep it handy for the next time you cook it.

Illustrative photo

Ingredients

• 5 tbsp
• 75 g
• 200 g
• 60 g
• 4 tbsp
• 2 tbsp

Method (preview)

1. 1

   5 Tbsp olive oil 75 g crusty bread, cut into 2.5 cm cubes 75 g quick-cook polenta

2. 2

   1 Tbsp flatleaf parsley, chopped 3 large beefsteak tomatoes, ends trimmed, each cut into 4 slices 200 g green beans, trimmed 60 g bag mixed salad leaves

3. 3

   Heat 1 tablespoon of the oil in a large frying pan and fry the bread for 1 - 2 minutes, stirring constantly, until crisp.

4. 4

   Remove and drain on kitchen paper.

5. 5

   In a shallow dish, combine the polenta, parsley and plenty of seasoning.

6. 6

   Press both sides of each tomato slice in the polenta to coat.

7. 7

   Add 1 tablespoon of the remaining oil to the pan and fry the coated tomatoes for 4 - 5 minutes on each side until crisp and golden.

8. 8

   Meanwhile, cook the green beans in lightly salted boiling water for 2 minutes.

9. 9

   Drain, then toss with the salad leaves.

10. 10

    Mix the orange juice, wine vinegar, mustard powder and remaining oil together and drizzle over the salad.

11. 11

    Just before serving, add the croutons.

12. 12

    Divide the salad between 4 serving plates and top with the tomatoes.