4 Serves
39 Mins
Preheat your oven to 200°C. Tear the bread into bite-sized pieces and spread them evenly in a roasting tin.
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Vitamin E
8 mg / 15 mgVitamin K
149 µg / 120 µgVitamin B1
2 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
9 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
319 µg / 400 µgCalcium
317 mg / 1,300 mgIron
8 mg / 18 mgMagnesium
79 mg / 420 mgPhosphorus
360 mg / 1,250 mgPotassium
794 mg / 4,700 mgSodium
2478 mg / 2,300 mgZinc
3 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
49 µg / 55 µgFiber
11 g / 28 gSugar
14 g / 50 gSaturated Fat
17 g / 20 gCholesterol
24 mg / 300 mgCaffeine
0 mgNet Carbs
112 gAlcohol
0 g
Drizzle half of the cooking oil over the bread pieces and toss well to coat. Bake for 15 to 20 minutes until the bread is golden and crunchy.
While the bread toasts, cut the tomatoes, sweet peppers, and onion into bite-sized chunks and place them in a large mixing bowl.
Add the olives, the remaining cooking oil, white vinegar, and fresh basil to the bowl. Season with salt and black pepper.
Add the toasted bread to the bowl and toss everything together. Let the salad stand for 5 minutes to allow the flavors to infuse.
Tear the iceberg lettuce into bite-sized pieces, add them to the bowl, and toss gently until well combined.
59
g7
g30
g
