Gazpacho salad with crispy pollock
Ingredients
- 85g white bread torn into chunks
- 4 tbsp olive oil
- 4 large tomatoes cut into chunks
- ¾ cucumber cut into chunks
- 1 yellow pepper deseeded, cut into chunks
- ½ red onion thinly sliced
- 2 tbsp sherry vinegar
- 2 garlic cloves crushed
- 4 skinless pollock fillets
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