Salad of Rocket and Tapenade, with Beer Bread Croutons

A superb accompaniment to a summer's main course. Make as near to serving time as possible.

My Secret Kitchen Beer Bread - baked as directed (original or wholegrain)
My Secret Kitchen Tapenade with Smoked Garlic
150g rocket
25g butter
15ml olive oil

for the croutons:
Cut a quarter of the loaf of Beer Bread into 1cm cubes. In a frying pan, melt the butter with the oil. Fry the bread in batches until it’s golden brown and crunchy. Place on a paper towel to drain, and put to one side.

for the salad:
Prepare the salad by placing the rocket into a bowl and adding 4 tbsp of tapenade. Gently toss so the leaves are evenly coated. Add the croutons, toss again and add more tapenade if necessary.


The croutons can also be made with left over Beer Bread which has been cubed an frozen until required.
You can also add extra flavour by using Oak Smoked Rapeseed Oil to fry the croutons.