Salad Leaves Butter Garlic Bread
Salad leaves butter is a great way to use up all your greens, and can be kept in the freezer too. Spread it on a baguette and bake until golden brown and all round delicious.
Substitute:
- No salad leaves? Use lettuce or any fresh herbs you have to hand.
- Vegan? Use vegan baking butter instead.
Prep time: 10 minutes
Cook time: 15 minutes
Total time: 25 minutes
Servings: 6
Ingredients:
30 g Mixed salad leaves
a bunch of Basil leaves
125 g Unsalted butter
2 Garlic cloves
a pinch of Sea salt
1 Baguette
Recipe:
- Preheat the oven to 180C/160c fan/4 gas mark. Add the salad leaves, basil, butter, garlic cloves and a pinch of sea salt to a food processor.
- Blend until smooth and bright green.
- Make cuts all along your baguette and spread the salad leaves butter in them.
- Bake for 15-20 minutes, until golden and crispy.
How to store
Store the salad leaves butter in a small container, in the fridge for up to 7 days or in the freezer for up to 1 month.
Leftovers
The salad leaves butter can be served on toast, on savoury pancakes, melted on roasted vegetables or tossed in al dente pasta.
