Crispy Bread Cheese Salad

Ingredients

• 120 g whole‑grain rye bread (3 slices)
• 30 g sultanas
• 4 tbsp fruit vinegar
• Salt
• Pepper
• 4 tbsp olive oil
• 2 apples (e.g., Elstar)
• 1.5 bunch radishes
• 100 g sliced cheese (e.g., Leerdammer, 17% fat)
• 1 bunch flat parsley

Instructions

1. 1.

   Cut the bread into about 1 cm cubes and roast them in a non‑stick pan without oil over medium heat for roughly 4 minutes until crisp. Transfer to a plate and let cool.

2. 2.

   Meanwhile rinse the sultanas with hot water and drain. Whisk the fruit vinegar with a pinch of salt, pepper and olive oil to make a salad dressing.

3. 3.

   Wash the apples, slice each apple from four sides toward the center into about 5 mm thick rounds, then dice the slices. Mix the apple cubes and sultanas with the dressing.

4. 4.

   Wash the radishes, drain and clean them. Set aside small radish leaves; quarter the radishes.

5. 5.

   Cut the cheese slices into roughly 2 cm squares. Wash the parsley, pat dry and pluck the leaves.

6. 6.

   Combine the cheese, parsley leaves, radish quarters and apple‑dressing mixture. Season with salt and pepper to taste.

7. 7.

   For transport place the salad in a well‑sealing large fresh‑food container (about 1.5 L). Fill a smaller container (about 500 mL) with the bread cubes and sprinkle them over the cheese‑radish salad just before serving.