Spanish summer salad

Calendula petals add flavour and colour to this salad. They’re optional of course but the petals are loaded with antioxidants.

Dressing

3 cloves	Garlic, crushed
1 pinch	Sugar
1 pinch	Chilli powder
½ cup	Red wine vinegar
½ cup	Olive oil

Croutons

8 slices	Sourdough bread
¼ cup	Olive oil
2 cloves	Garlic, crushed
¼ tsp	Dried oregano

Salad

2	Tomatoes, coarsely chopped (Main)
⅓	Telegraph cucumbers, diced (Main)
2	Capsicums, red and green, seeded and diced
4	Shallots, diced
¼ cup	Parsley, chopped
¼ cup	Mint, chopped
1 ½ cups	Ham, diced (Main)
2	Hard-boiled eggs, peeled and coarsely chopped

Directions

1. To make the dressing, whisk the garlic, sugar, chilli powder and vinegar to combine. Gradually whisk in the oil.
2. To make the croutons, preheat the oven to 180°C. Combine the olive oil, garlic and oregano. Brush on both sides of the croutons. Place on an oven tray and bake for 5 minutes. Turn the croutons over and continue baking for 5 minutes or until golden and crisp. Cool.
3. Combine the salad ingredients on a platter. Just before serving, add the croutons, drizzle with a little of the dressing and lightly toss.