Part 10 (2/2)

Put the olives in a bowl, add the garlic and dried herbs, and mix. Add the lemon juice and olive oil, and stir everything together.

Cover the bowl with clingfilm and leave for 20-30 minutes before using so the flavours can develop.

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Salad Dressings Make these salad dressings in larger quant.i.ties and store in the fridge for a few days if you wish, but be careful not to use more than one serving at a time or the calorie count of your dish will rocket! Always remember to add the calories per portion for the dressing to the rest of your meal.

Mustard dressing

CALORIES PER PORTION 70 kCals serves 2 1 tablespoon olive oil 1 teaspoon balsamic vinegar 1 teaspoon wholegrain mustard, or to taste Pour the oil and vinegar into a small jar and add the mustard. Put the lid on - make sure it is firmly closed - and shake until the ingredients are combined.

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Vinaigrette

CALORIES PER PORTION 70 kCals serves 2 1 tablespoon olive oil 1 teaspoon white wine vinegar 12 teaspoon french mustard a small pinch of sugar Put the oil, vinegar, mustard and a tiny pinch of sugar in a small jar. Put the lid on - making sure it is firmly closed - and shake until the ingredients are combined and the sugar has dissolved.

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Italian bread & tomato salad

The chunks of bread soak up all the lovely juices, making this a refres.h.i.+ng and satisfying salad.

CALORIES PER PORTION 265 kCals serves 2 2 slices of crusty bread, such as ciabatta, weighing about 50 g (2 oz) each 1 garlic clove, peeled (optional) 3 teaspoons olive oil 3 ripe tomatoes, chopped 1 small red onion, finely chopped 1 celery stick, chopped 5 cm (2 inch) length of cuc.u.mber, chopped 6 black olives, pitted and roughly chopped 1 teaspoon balsamic vinegar salt and freshly ground black pepper serve with: cos lettuce Preheat the grill to high. Put the slices of bread (slightly stale bread is ideal) under the hot grill for a few seconds on each side to crisp them up a little, but don't allow them to brown.

Rub the surface of the bread with the garlic and then cut the bread into small chunks, each one with some of the crust, if possible.

Put 1 teaspoon of the olive oil in a large bowl and add the bread - stir it around to coat the bread. Add the chopped vegetables and the olives, the remaining olive oil and the balsamic vinegar, and stir everything together well. Season with some salt and pepper and set the bowl to one side for 10 minutes.

Put some cos lettuce on each plate. Spoon the bread salad on top, dividing it between the plates, and serve immediately.

B.

Use another 50 g (2 oz) slice of ciabatta in the salad (this adds 135 calories)

C.

Make garlic bread to eat with your salad by toasting half a small ciabatta (about 40 g/134 oz), rubbing it with a garlic clove and drizzling 1 teaspoon olive oil on top, and add two extra tomatoes to the salad (this adds 190 calories)

D.

Have garlic bread and extra tomatoes, as for C, and also add another 50 g (2 oz) slice of ciabatta in the salad (this adds 325 calories)

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