Summer salad with lemon-raspberry dressing

Ingredients for 6 servings:

• 1 small head of iceberg lettuce
• 12 small cocktail tomatoes
• 1 half cucumber(s)
• 1 medium-sized bell pepper(s), yellow
• 2 small carrots, finely grated
• 1 stalk(s) leek, thinly sliced, alternatively 2 spring onions
• 1 small avocado(s)
• 1 pack of sheep’s cheese (Balkan cheese)
• 1 bunch of herbs
• 1 handful of black olives, pitted, if you like
• 2 slices of sandwich toast
• 2 tbsp oil
• 1 pinch(s) salt and black pepper, freshly ground
• Paprika powder, sweet
• 50 ml water
• 100 ml balsamic vinegar (raspberry)
• 3 tbsp oil (walnut or herb oil)
• 1 m.-sized lemon(s), juice and grated peel
• 2 tsp, leveled sugar
• 1 small garlic clove(s), squeezed
• 1 pinch(s) salt and pepper, black

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Lemony different

For the salad, wash all ingredients. Remove the stalks from the iceberg lettuce (a quick tip: smash the lettuce stem-down on a hard surface; this makes it easier to remove the stalks from the head), cut the lettuce into thin strips, halve the tomatoes and quarter the cucumber. Finely dice the bell pepper. Slice the leek into thin rings. Dice the Balkan cheese, and do the same with the avocado. Add the finely grated carrot. Mix everything together or arrange nicely on a platter. Add the herbs and, if desired, the olives. For the croutons, dice the slices of bread. Heat the oil in a pan and add the paprika, adjusting the amount to suit how red you want the bread to be. Add the bread, salt, and pepper. Toast until crispy. Remove from the pan and let cool. For the dressing, mix the water with the balsamic vinegar, lemon juice (to taste), and zest. Press in the garlic clove, add the sugar, salt, and pepper, and mix everything together again. Since the oil will settle to the top anyway, add it just before serving. Serve with warm baguette.