• Wash lettuce and thinly cut across in 2-3 cm strips
• Coarsley dice the tomatoes and carrots/cucmber
• Wash and coarsley chop mint and parsley
• Cut the sping onion
• Squeeze the lemon

Preheat the oven to 200°C (400°F).

1.  Cut the bread into small 2½ cm (1 inch) pieces and place on a baking tray and toast in the oven for 5-10 minutes until crisp and light brown. Set aside.

2. Put lettuce into a mixing bowl with the herbs and the other vegetables.

3. In a separate small bowl make the dressing; mix all the liquids and spices.

3. Cover and chill both for at least 1 hour before serving.

4. The dressing and bread are added and mixed in just before serving to prevent wilting of the lettuce and softening of the bread.