Spring vegetable bread salad

Name: Spring vegetable bread salad
Yield: 4
Ingredients: 2 slices Sourdough bread, thick and white (preferably one-day old), crusts removed and bread cut into small pieces or torn (Main); 1 small Telegraph cucumber, (150g) cut lengthwise, seeds removed, flesh sliced (Main); 2 Tbsp Lemon juice; 4 Tbsp Extra virgin olive oil; 100 g Sugar snap peas, trimmed and blanched (Main); 100 g Snow peas, trimmed and blanched (Main); 300 g Asparagus spears, thin, trimmed and steamed (Main); 1 handful Mint leaves, shredded (Main)

for 4 people

Kathy Paterson

Food writer and stylist.

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Ingredients

2 slices	Sourdough bread, thick and white (preferably one-day old), crusts removed and bread cut into small pieces or torn (Main)
1 small	Telegraph cucumber, (150g) cut lengthwise, seeds removed, flesh sliced (Main)
2 Tbsp	Lemon juice
4 Tbsp	Extra virgin olive oil
100 g	Sugar snap peas, trimmed and blanched (Main)
100 g	Snow peas, trimmed and blanched (Main)
300 g	Asparagus spears, thin, trimmed and steamed (Main)
1 handful	Mint leaves, shredded (Main)

Directions

Place the bread pieces in a large bowl with the cucumber. Drizzle over the lemon juice and olive oil and season with sea salt flakes and freshly ground black pepper. Mix well and leave for 20 minutes to allow the flavours to mingle and the bread to soften.
Add the sugar snaps, snow peas and asparagus to the bowl along with the shredded mint and serve.