Recipe Details

Ingredients

• 120g sourdough, torn into chunks
• 70ml extra virgin olive oil
• 2 beetroots, peeled and cut into wedges (approximately 24 slim wedges per beetroot)
• 1 tbsp balsamic vinegar
• 1½ oranges, ½ juiced, 1 whole
• 1 garlic clove, minced
• 80g butterleaf salad leaves
• ½ red onion, finely sliced
• 60g stilton, crumbled

Description

Heat the oven to 180C/160C fan/gas 4. Put the bread on a baking tray and drizzle with 1 tbsp of the oil, tossing to coat. Season and toss again. Transfer to the oven and toast the bread for 30 mins or until golden and crisp. Remove from the oven and leave to cool.