(Serves 4)

  • 6 slices of a French loaf
  • 6 anchovy fillets
  • About 60 ml olive oil
  • 50 g grated parmesan
  • 1 head cos lettuce, quartered
  • 120 g sugarsnap peas, halved lengthwise
  • Freshly ground black pepper to taste

Preheat oven to 180 °C. Put French loaf slices on a lined baking tray. Put 1 anchovy fillet on each slice and sprinkle olive oil over. Bake until browned and crispy. Put parmesan, cos lettuce and sugarsnap peas in a mixing bowl. Break bread into chunks and add to the bowl. Mix well and arrange on a salad plate. Season with black pepper. Sprinkle rooibos dressing over.

Rooibos dressing

  • 75 ml olive oil
  • 75 ml balsamic vinegar
  • 125 ml rooibos tea
  • Salt and freshly ground black pepper to taste

Combine all the ingredients, mix well, season and sprinkle over salad.