Ignore the giant slices of sourdough toast, I’m on the sourdough baking train with countless others in lockdown kitchens everywhere. I did make another leftover bread salad with leftover bread from a different loaf (I might have a wee baking obsession at the moment). I’ve been so lucky to have loads of gorgeous greens in my veg box, so I’ve been making salads!

You can use any greens you have available for this salad. I was lucky enough to have some very exciting greens: purslane and rocket/arugula. As before, you’ll need tomato and bread, and some other fun veg. I used shaved fennel and avocado because that is what I had in my veg box. For the oil and acid, this time I decided to make a vinaigrette from a lemon in my veg box, olive oil, Dijon, parsley, salt, pepper, and a bit of sugar. I poured the vinaigrette over the bread chunks, tomatoes, and shaved fennel. I let that sit in the fridge until I was hungry and then tossed it with the greens and avocado. Done and done!