SERVES 6 (FIRST COURSE)
-1 garlic clove, halved;
-115g/4oz good white bread, cut into 1cm/1\2 in thick slices;
-45 ml/3 tbsp olive oil, plus extra for shallow frying;
-75g/3oz rocket (arugula) leaves;
-75g/3oz baby spinach;
-25g/1oz flat leaf parsley, leaves only;
-45ml/3 tbsp salted capers, rinsed and dried;
-40g/1, 1\2 parmesan cheese or premium italian style vegetarian cheese, pared into shavings.
1. First make the dressing. Whisk the black olive paste, garlic and mustard together in a mixing bowl. Gradually whisk in the olive oil, then the vinger. Adjust the seasoning to taste whit black pepper - the dressing should not need any addtional salt.
2. Heat the oven to 190C/375F/Gas5. Rub the halved garlic clove over the bread and tear the slices into bitesize croutones. Toss them in the olive oil and place on a small baking tray. Bake in the oven for 10-15 minutes, stirring once, until golden brown. Cool on kitchen paper.
3. Mix the rocket, baby spinach and flat leaf parsley together in a large salad bowl.
4. Heat a shallow layer of olive oil in a frying pan. Add the capers and fry briefly until crisp. Scoop out straight away and drain out kitchen paper.
5. Toss the dressing and croutons into the salad and divide it among six individual bowls or plates.
6. Scatter the cheese shavings and fried capers over the top of the salad and serve immediately.
Nutritional info per portion: Energy 219 kcal/909 kj; Protein 5.1g; Carbohydrate 10g of which sugar 1g, Fat 17.9g of which saturate 3.6g, Cholesterol 7mg, Calcium 155mg, Fibre 1.1g, Sodium 303mg.