Ingredients
Dressing:
½ lemon, juice only
2 tbsp olive oil
1 tsp whole grain mustard
1 clove garlic, peeled and crushed
Croutons:
1 clove of garlic, peeled but left whole
2 slices thin bread, toasted
2 tbsp olive oil
2 tsp fresh mint, finely chopped
Salad:
1 iceberg lettuce, shredded
75g/3oz walnuts, halved
4 tomatoes, quartered
¼ cucumber, cubed
4 spring onions, trimmed and finely chopped
10 capers
2 fresh peaches, quartered
225g/½lb new potatoes, cooked
25g/1oz black olives, pitted and halved
1 tbsp fresh parsley, finely chopped
75g/3oz vegetarian feta cheese, diced or 425g/15oz tin chickpeas (vegan)

Method
1. Mix the lemon juice, oil, mustard and garlic together to make the dressing.
2. If using the feta cheese, soak it in the dressing mix.
3. Preheat the oven to 180C/350F/Gas 4.
3. To make the croutons, rub the peeled garlic over the surface of the bread. Place on a baking tray and bake for 5 minutes.
4. Remove the crusts and cut into small croutons.
5. To make the salad mix all the salad ingredients together in a large bowl and toss with the dressing.
6. Transfer to a serving dish and sprinkle with the croutons.