A great, easy-to-assemble summer dish that makes good use of leftover bread and is full of colourful vegetables. This is lovely as part of a big lunch table.

Method:

• Preheat the oven to 180°C fan (400°F).
• Place the courgette strips on a baking tray (pan) lined with parchment paper, then drizzle with olive oil and maple syrup. Sprinkle with salt and the pine nuts, then cook in the oven for 20 minutes, remove and set aside.
• Put the leftover bread onto a separate tray and toast in the oven for a few minutes until crunchy all over (if it’s quite hard to begin with, dampen it a little with water on the outside before putting it in the oven). Remove from the oven and cut into chunks, then leave to cool.
• Slice the tomatoes, remove the stem scar and drain off the juice and seeds.
• In a large bowl, mix all the dressing ingredients, then add the bread pieces and toss so that they are evenly coated (add more olive oil if necessary).
• Place the courgettes and pine nuts, tomatoes, lettuce and radishes in the salad bowl and very gently turn to coat everything with the dressing.
• Place anchovies over the top, tear up the basil, add a pinch of salt, and finally drizzle with a little bit more olive oil.

Recipe extracted from At Home in Provence (Quadrille)