Ingredients

• 25g/1oz unsalted butter
• 3 slices bread
• crusts removed and cut into 1cm cubes
• salt and freshly ground black pepper
• 1 tbsp olive oil
• 2 tsp butter
• 100g/3½oz spinach
• washed
• salt and freshly ground black pepper
• 75g/3oz Pecorino
• chopped into 1cm cubes
• 2 cloves garlic
• crushed
• 2 large handfuls fresh basil leaves
• 50g/2oz Pecorino
• grated
• 150ml/¼ pint olive oil
• salt and freshly ground black pepper

Directions

• For the croutons
• heat the butter in a frying pan. Add the bread cubes
• salt and freshly ground black pepper and one tablespoon olive oil. Fry gently until golden brown on all sides. Remove from the heat and drain on kitchen paper.
• For the salad
• melt the butter in a large saucepan
• add the spinach and toss to coat in the butter. Cook for 1-2 minutes
• tossing frequently
• until starting to wilt. Add the Pecorino cubes and remove from the heat.
• For the pesto dressing
• put all the ingredients in a food processor and blend until almost smooth.
• To serve
• place the spinach and Pecorino salad onto a large plate. Scatter with the croutons and drizzle with pesto dressing.