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How to make Deli vegetable salad with cheese and chive toasts

Yield = 4
Prep time: 0:15
Cook time: 0:10
Total time: 0:25

Ingredients

  • 1 x 30cm baguette (French breadstick), thinly sliced crossways
  • 60ml (1/4 cup) olive oil
  • 1 x 80g pkt garlic & fine herbs gournay cheese (Boursin brand)
  • 1/4 cup finely chopped fresh chives
  • 250g green beans, topped, cut in half diagonally
  • 2 anchovy fillets, finely chopped
  • 1 garlic clove, crushed
  • 2 tablespoons white wine vinegar
  • 2 teaspoons Dijon mustard
  • 200g bought chargrilled capsicum, thickly sliced
  • 150g semi-dried tomatoes
  • 100g kalamata olives
  • 4 marinated artichokes, quartered
  • 1 x 150g pkt baby spinach leaves

Method

  • Step 1 Preheat grill on high. Place baguette slices on a baking tray. Drizzle with 2 teaspoons of the oil. Cook under grill for 1-2 minutes each side or until toasted. Remove from heat. Combine cheese and chives in a bowl. Spread baguette slices with cheese mixture. Place on tray and drizzle with 2 teaspoons of remaining oil. Cook under grill for a further 2 minutes or until golden.
  • Step 2 Cook beans in a saucepan of salted boiling water for 2 minutes or until bright green and tender crisp. Refresh under cold running water. Drain well.
  • Step 3 Place anchovies and garlic in a mortar and gently pound with a pestle until a paste forms. Add vinegar, mustard and remaining oil, and stir to combine.
  • Step 4 Place the beans, capsicum, semi-dried tomatoes, olives, artichoke and baby spinach in a bowl. Drizzle with anchovy dressing and gently toss to combine.
  • Step 5 Divide salad among serving bowls and serve with cheese & chive toasts.