for 4 person

Croutons

1 tbsp	olive oil
50 g	bread, cut into cubes
2 tbsp	sunflower seeds

Lettuce

1 tbsp	olive oil
3	baby lettuce, sliced
¼ tsp	salt

Dressing

2 tsp	coarse-grain mustard
2 tbsp	white wine vinegar
2 tbsp	olive oil
4 tbsp	buttermilk
½ tsp	salt
a little	pepper

To assemble

1	cucumber, sliced
4 sprig	dill, torn
2 sprig	peppermint, torn
4 sprig	flat-leaf parsley, torn
110 g	Tête de Moine rosette

How it's done

Croutons

Heat the oil in a non-stick frying pan. Toast the bread and sunflower seeds for approx. 3 mins. until golden brown, stirring occasionally, set aside.

Lettuce

Heat the oil in the same pan. Briefly brown the lettuce on both sides, season with salt.

Dressing

Whisk the mustard with all the other ingredients up to and including the buttermilk, season.

To assemble

Mix the cucumber and herbs, plate up along with the lettuce and cheese. Scatter the reserved croutons on top, drizzle with the dressing.

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