Preheat the oven to 180 °C.
Line a baking tray with baking paper. Place bread, oil and garlic in a large mixing bowl and toss together to coat the bread. Place in a single layer on a baking tray and roast 10-15 minutes or until golden brown and crispy. Allow to cool.
Place strawberries, basil, rocket and cucumber on a large salad platter. Crumble the feta over the salad and sprinkle with poppy seeds.
Mix the remaining ingredients to make a salad dressing and season to taste. Serve salad with the croutons and dressing.
1. Use strawberries with a mixture of any other berries such as raspberries and blueberries.
2. Watermelon is also delicious in this salad. Avocado or fine green beans are fabulous, and pears are yummy in winter.
3. Add avocado, strips of chicken, peppered mackerel, salmon or chickpeas to this salad. Or substitute the croutons with avocado for a gluten-free salad.
Next time you feel like inviting people over for a brunch, try this different way to serve eggs. The preparation can all be done ahead of time and the eggs can be baked just before you want to serve them.
Recipe from the book Make Five / Maak Vyf. Reprinted with permission of Heleen Meyer.