for 4 people

Salad

	oil for frying
250 g	bread, cut into approx. 2 cm cubes
300 g	king oyster mushrooms, cut into approx. 4 cm pieces
200 g	leek, cut into thin rings
½ bunch	thyme, leaves torn off
½ tsp	salt
a little	pepper

Dressing

4 tbsp	white balsamic vinegar
3 tbsp	olive oil
2 tbsp	water
1 ½ tbsp	apricot jam
¼ tsp	salt
a little	pepper

To serve

60 g	Parmesan by the piece, shaved into thin strips using a peeler

How it's done

Salad

Heat a dash of oil in a non-stick frying pan. Add the bread in batches, toast for approx. 3 mins. per batch.

Remove, place in a bowl. Add a dash of oil to the same pan. Add the mushrooms and leek, sauté for approx. 10 mins. Add the thyme, season, place in the bowl with the bread, set aside.

Dressing

In a small bowl, combine the balsamic with all the other ingredients up to and including the pepper, add to the bowl with the bread, mix.

To serve

Serve the bread salad. Sprinkle with parmesan.

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