Winter salad with fibre crammed croutons Who said salads are just for the summer? We’re here to tell you that they’re definitely not. This winner of a gluten free winter salad is a perfect light but satisfying lunch or dinner. Using our delicious high fibre bread for a delightful crouton crunch.

Serves: 2

Prep time: 30 minutes


For the dressing:
1tsp Dijon mustard
1 tablespoon cider vinegar
Small pinch of salt
Freshly ground black pepper
3 tablespoons of extra virgin olive oil

For the salad:
3 tablespoons of extra virgin olive oil
250g smoked bacon lardons
4 slices of Genius White Farmhouse bread, cut into 1cm cubes
3 skinned chicken breasts, cut into 1cm thick slices
1 heaped tablespoon of freshly chopped tarragon
1 tablespoon of small capers, rinsed then drained
3 medium eggs boiled for 5 minutes so that the yolks are soft but not ready to run off your plate, peeled and sliced in half
3 spring onions, trimmed and sliced
2 large handfuls each of rinsed rocket and watercress (stems removed)
1 Belgian endive, broken apart and washed
2 tablespoons finely chopped parsley

Extra Gut Lovin' Additions
Sliced mushrooms
Artichoke hearts


1. Let’s start with the delicious dressing: In a large bowl, mix together the mustard, cider vinegar, a pinch of salt and three grinds of black pepper. Whisk in 3 tbsp. of extra virgin olive oil to thicken it all up.

2. Heat a tablespoon of olive oil in a frying pan and fry the bacon until golden and perfectly crisp. Lift out of the pan with a slotted spoon into an ovenproof dish and keep warm in a low oven until needed.

3. Add the diced gluten free bread to the bacon juices in the pan and toast. These will be crazy good, our bread is bursting with fibre and will absorb that bacon flavour we all love. Lift out of the pan with the slotted spoon and add to the bacon bits in the oven.

4. Now it’s chicken time! Add another tablespoon of olive oil to the pan and add the sliced chicken. Season with a little salt and pepper and cook gently. Add the zingy spring onions and tarragon and cook for a further 30 secs.

5. Toss the prepared salad leaves in the mustard dressing and sprinkle on the warm fibre filled croutons, crispy bacon and chicken breasts.

6. Garnish the salad with your boiled eggs, chopped parsley and capers and serve.

7. The possibilities really are endless with salads are there are no rule books (yay!) – add whatever you fancy. Sautéed mushrooms and artichoke hearts will take this dish to a whole new level, and you and your gut will benefit from the amazing nutrients that they bring.