INGREDIENTS
2
thick slices stale bread
150 g
(c.4½ oz) cucumber
2
large plum tomatoes
1/2
medium-sized red onion
50 g
(c.2 oz) black olives
10
basil leaves, torn
2 tbsp
good extra virgin olive oil
1/2 tbsp
lemon juice
1
smidge of sea salt
2 tbsp
vegan parmesan
1
smidge of freshly-ground black pepper