Spring salad with smoked salt croutons - Halen Môn

Spring salad with smoked salt croutons

by | Apr 20, 2023


Serves 4 – 6 

For the croutons

For the green dressing

  • 250g Greek yogurt 
  • 1 small garlic clove, peeled (optional)
  • 1 large bunch soft herbs, parsley/dill/mint/or a mixture
  • ½ lemon, juice and zest 
  • 1 tsp Halen Môn Pure Sea Salt
  • 1 tsp black pepper 

For the salad – choose your adventure here,

  • 2 baby gem lettuce or any other salad leaves 
  • ½ cucumber 
  • 500g new potatoes, boiled 
  • 200g purple sprouting broccoli, green beans or asparagus, briefly blanched and cooled 
  • 4 eggs, soft boiled, peeled and halved 
  • extra soft herbs to serve

    These croutons are a real winner and make the best of both our Pure Sea Salt Smoked over Oak and our favourite intensely fruity Citizens of Soil extra virgin olive oil. The croutons are a great way of using up stale bread and the green yoghurt dressing makes great use of any sad looking herbs you may have that need using up. 

    Serve with Pembrokeshire Earlies, soft boiled eggs and any green veg – green beans, broccoli or asparagus spears will all work deliciously. Beautiful with leftover roast chicken or smoked fish.


    1. Heat the oven to 220C/gas 7. Slice the bread into generous 2cm squares, lay on a baking dish in one single layer and sprinkle over the smoked salt and drizzle over the oil. Shake the tray to combine. Bake in the oven for 8- 10 minutes until golden and crunchy, the time this will take will depend on how fresh/ stale your bread is. Leave to cool.
    2. To make the green yogurt dressing, combine all the ingredients in a food processor or blender until smooth. Decant into a jar and refrigerate for an hour to thicken slightly before serving. You can keep this dressing in the jar for a further 2 days if you have any leftovers. 
    3. Dress washed salad leaves with Citizens of Soil extra virgin olive oil, add sliced cucumbers, cooked and cooled broccoli / beans/ asparagus. Add the croutons, soft boiled eggs  and spoon over the yogurt dressing. Sprinkle over extra herbs to garnish.
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