Adam Liaw’s rocket salad with garlic croutons

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

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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