mat osv.

• ½ loaf of bread, cut into 1” cubes
• 3-4 tablespoons olive oil
• salt and pepper to taste

• 2 leeks, sliced thin
• 1 small bunch of asparagus, cut to 1” pieces
• ¼ cup red onion, chopped
• 2 small fennel bulbs, cut thin with a mandoline
• 1 cup onion sprouts
• 1 carton cherry tomatoes, halved
• 1 cup spring peas, halved
• 2-3 cups rocket, or arugula
• ¼ cup fresh mint, chopped
• ½ cup fresh basil, chopped
• 1 can of garbanzo beans, drained and tossed with lemon

• 1/3 cup olive oil
• ¼ cup white wine vinegar
• juice of ½ lemon

Toss bread cubes in olive oil and generous amounts of salt, and pepper. Lay flat on a baking sheet and toss in the oven at 400’ for 10 minutes. Switch the oven to broil, and toast on one side for 2 minutes. Shake the pan to turn the cubes and broil until golden brown and crispy. Set to the side.

In a small pan, bring 3-4 cups of water to boil and cook asparagus for no longer than 2 minutes. Remove from heat immediately and immerse in cold water to stop cooking. In a large bowl, combine the leeks, red onion, mint, basil, fennel, tomatoes, sprouts, and spring peas, toss with a splash of oil and vinegar, then add the rocket/arugula and cooled asparagus. Toss with the additional dressing, garbanzo beans, and bread cubes. Season with a bit of lemon juice, salt and pepper.