This crunchy salad is the perfect offset to barbecued meat and for an Australian Christmas is a great accompaniment to Frank Camorra's chermoula prawns.
2 lebanese cucumbers
3 tomatoes, peeled and seeded
1 green capsicum, halved and seeded
1 white onion
125ml extra-virgin olive oil plus extra for drizzling
60ml sherry vinegar
1 tbsp cumin seeds
½ baguette, 2 days old
1 garlic clove
4 red witlof
4 white witlof
Partially peel the cucumbers, leaving a few streaks of green skin. Cut in half lengthways, scoop out the seeds with a spoon and discard.
Cut cucumbers, tomatoes, capsicum and onion into half-centimetre dice. Place in a bowl with olive oil, sherry vinegar and salt. Mix.
Preheat oven to 180C. Toast cumin seeds for 5 minutes. Grind coarsely in a mortar and pestle or spice grinder and add to salad. Gently mix through and set to one side.
Finely slice baguette crossways into 2-millimetre slices to make about 24 croutons.
Lay croutons flat on a baking tray and toast in the oven for 15 minutes or until crisp and lightly browned.
Cut garlic in half and gently rub croutons with the cut face. Drizzle croutons with a little extra-virgin olive oil and sprinkle with a little sea salt. Break apart a few pieces.
Cut each witlof in half lengthways. Spread leaves open and place on a serving plate, spoon the pipirrana and dressing over and scatter the croutons over. Serve immediately.