Cut the bread into small cubes and gently fry in the oil. Take the beetroot and cut it into small strips and dice the cheese into small 1cm cubes, and mix these with the rocket salad. For the the dressing, use the olive oil, white wine vinegar and two spoons of blackcurrants. Carefully whisk the the ingredients together, being careful not to break or burst the blackcurrants. Pour these over the salad, and add the croutons and serve.
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