Antipasto salad with torn rosemary croutons by Dominique Rizzo

• 1 loaf of crusty bread, torn into 4-5cm pieces
• 1/3 cup virgin olive oil
• 2 sprigs of rosemary
• Salt and pepper
• 1 clove of garlic

• 2 heads of curly leaf lettuce or 1 x 200g bag of salad mix
• 700g antipasto ingredients including sun dried tomatoes, olives, roasted capsicum, artichokes, roasted eggplant, baby bocconcini
• 6 slices of thinly sliced prosciutto
• 100g thinly sliced chorizo sausage
• 1 punnet of cherry tomatoes
• 1 long cucumber, sliced
• ½ bunch of parsley, leaves picked
• 100g block of parmesan cheese.

Preheat the oven to 180c.

1. Place the chunks of bread into a bowl, combine the olive oil, rosemary leaves, garlic and salt and pepper in a food processor and blend to combine, tip this over the bread and with your hands toss the bread with the rosemary oil and the sliced chorizo. Place the bread onto a tray and bake until golden brown about 15 minutes.
2. Wash and drain the lettuce and place it into a large serving bowl, scatter over the antipasto mix, prosciutto, the salami, halved cherry tomatoes, sliced cucumber and with a peeler shave the parmesan scattering this over the top.
3. Top this with the chunky rosemary croutons and the parsley and serve.

Substitute Ingredients:
With a fantastic salad like this you can do wonders, swap the lettuce with cold pasta, cooked rice, quinoa or cous cous add a squeeze of lemon or drizzle of balsamic for another easy salad idea.