Hearty bread salad

Ingredients for 4 servings:

• 400 g leek
• 2 bell peppers, red
• 2 onions
• 4 slices of white bread (loaf, approx. 70 g each)
• 100 g lamb’s lettuce
• 2 radicchio (approx. 75 g each)
• 1 tbsp butter or margarine
• 5 tbsp oil
• salt and pepper
• 1 bunch of chives
• 1 lemon(s)
• some sugar
• 100 g sheep’s cheese as desired

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Remove all but 1/3 of the green parts from the leek. Slice the leek into thin rings. Quarter the bell peppers, remove the seeds, and cut into strips. Cut the onions into very fine wedges and the bread into large pieces. Trim and wash the lettuce. Tear the radicchio into bite-sized pieces. Heat the fat in a non-stick pan. Fry the bread cubes until golden brown on all sides. Remove and drain on kitchen paper. Add 2 tablespoons of oil to the pan and heat. Fry the leek and bell peppers for about 5 minutes, turning occasionally. Season with salt and pepper. For the marinade: Cut the chives into small rolls. Squeeze the lemon. Mix the lemon juice with the chives, salt, pepper, and sugar. Whisk in 3 tablespoons of oil. Arrange the prepared salad ingredients in portions on plates. Pour the marinade over the top and serve immediately. Extra: Add 100g of feta cheese to the salad.