For 6 Person(s)
I used broccoli and asparagus in this dish because they were in season when we shot the photograph, but you can also use sweetcorn, pumpkin, carrots, aubergine (eggplant) or other vegetables instead. The bagel croutons add a lovely chewiness and crunch to the salad, so if you’re gluten intolerant, use gluten-free bread rather than leave them out. This salad can be served as a first course, or as part of a meal.
Photo credit: Lisa Linder