Instructions: Place the coleslaw vegetables into large serving bowl.

Scoop the flesh from the tomatoes, then slice thinly (use rest of tomato in stock or soup).

Add the tomato to the coleslaw vegetables, and then add the chopped herbs.

Cut avocado flesh into cubes, add to bowl. Add roasted hazelnuts. Toss the salad.

Heat the olive oil in a frying pan and over medium to high heat, fry the bread squares, tossing occasionally to brown all sides.

To make dressing, put the mustard, lemon juice, horseradish and sugar (if using) in a small container. Stir well. Slowly drizzle the olive oil in to the bowl, stirring all the time.

Whisk into an emulsion.

Pour the dressing over the salad and sprinkle the hot croutons on top.

Degree of Difficulty: Very low.

Preparation Time: 15 minutes

Leftover Potential: Best eaten immediately, while croutons are still warm.

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