Dalys Seafood Barbecue Salmon and Manna Organic beetroot and salad leaves, grown in Kerry, make a wonderful combination.

Serves 4

Ingredients

2 slices of crusty loaf (see our list of bakers in Kerry here)
1 tbsp rapeseed oil
1 tbsp honey
1 tsp wholegrain mustard
1 tsp of white wine vinegar
20ml rapeseed oil
200g Manna Organic salad leaves
50g raw organic Manna Organic beetroot, coarsely grated
4 portions of barbecue or smoked salmon from Dalys Seafood

Method

1. Preheat your oven to 180C Fan/200C/Gas 6. Cut the bread slices into 1/2cm cubes and place into a bowl. Add the 1 tbsp of olive oil and toss the oil through the bread. Place the bread on a baking tray and cook in the oven for 7-8 minutes until crisp and golden.

2. Place the honey, mustard and vinegar into a small bowl. Whisk together until combined then slowly whisk in the rapeseed oil. Season with salt and pepper.

3. Place the leaves and beetroot into a bowl and dress lightly with a little of the dressing. Neatly place the leaves onto you serving plates.

4. Top the salad with the salmon (this can be served warm if you wish)  and sprinkle with the croutons.