TOP TIP! To make your croutons extra crisp and delicious, place them in the deep fryer or a large pot of oil heated to 180°C and fry for 2-3 minutes or until golden
| Created by | Spinneys |
| Prep time | 20 minutes |
| Cook time | 10 minutes |
| Serves | 4 |
| Cuisine | Mexican |
| Diet | High-protein |
| Preparation | Easy |
| Calories | 677 |
| Fat | 28.2g |
| Saturates | 7.5g |
| Protein | 32.7g |
| Carbs | 91.2g |
| Sugars | 29g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFPreheat the oven to 200°C, gas mark 6. Line a baking tray with baking paper.
Slice the baguette into even-sized cubes and place on the baking tray.
Drizzle 3 tbsp of olive oil over the bread cubes and grate over one garlic clove. Finely grate 20g of Parmesan over and toss to coat.
Place the baguette cubes in the oven for approx. 10 minutes or until golden. Set aside to cool.
To make the dressing, juice the lemon, and place the labneh, anchovy fillets, one garlic clove, Worcestershire sauce, mustard, 2 tbsp olive oil, the rest of the parmesan, salt, pepper and 2 tbsp fresh lemon juice in a blender and blitz until smooth and combined.
Boil the eggs, let cool and halve them.
Place the salad mix on a serving platter and top with the boiled eggs, and croutons, and generously drizzle with the dressing.
Serve with extra Parmesan shavings, if desired.
