AdvertisementAdvertisementeasyTime:< 30 minsServes:4

Air-fryers produce extra-crunchy croutons, and this rocket salad is a fantastic side for any pasta dish.

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Ingredients

  • 5 cloves garlic

  • ½ cup loosely packed parsley

  • salt and pepper, to season

  • ¼ cup olive oil, plus 2 tbsp extra for the dressing

  • 3 thick slices sourdough, cut into cubes

  • ¼ tsp honey

  • ½ tsp Dijon mustard

  • 1½ tbsp red wine vinegar

  • 60g baby rocket leaves

Method

  1. Step 1

    Finely chop the garlic and parsley together then transfer to a large bowl. Season with salt and pepper and add ¼ cup of olive oil. Toss through the sourdough to coat generously. Transfer to an air-fryer and cook at 180C for 10 minutes until well toasted, shaking the basket halfway through cooking.

  2. Step 2

    Combine the honey, mustard, vinegar with the extra 2 tbsp of olive oil and mix well. Toss the dressing through the salad leaves. Add the croutons and toss to combine.

Adam’s tip: If you don’t have an air-fryer, spread the croutons on a baking sheet and bake them at 200C for about 12 minutes.

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Adam Liaw is a cookbook author and food writer, co-host of Good Food Kitchen and former MasterChef winner.AdvertisementAdvertisement

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