Store-cupboard SALADS

It's a wonder what you can whip up using some basic staples

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Lentil and chickpea salad with cheese-on-toast croutons

A wholesome salad with a zingy, nutty dressing and a cheesy crunch.

SERVES 4
PREP 20 mins COOK 5 mins

1tbsp olive oil
½tsp Dijon mustard
2 slices bread, cut or torn into croutons
85g Cheddar cheese, finely grated
280g jar sun-dried tomatoes
250g pouch cooked puy lentils
100g jar green olives, sliced
400g tin chickpeas, rinsed and drained
3 roasted red peppers from a jar, sliced
60g rocket salad leaves
1tbsp pumpkin seeds

FOR THE DRESSING
50g flaked almonds, toasted
40ml red wine vinegar

1 Heat the oven grill to medium/high. In a bowl, whisk together the olive oil, mustard and a pinch of salt. Toss the bread in the oil and arrange on a baking tray in a single layer. Grill for 1-2 mins until lightly golden. Turn the toasts over and sprinkle the cheese on top. Return to the oven to melt the cheese.