Fruit panzanella salad with French toast croutons

Use leftover French toast made from a hearty bread such as sourdough; supermarket bread goes too soft in the salad.

Mix a little yogurt, olive oil, a touch of vanilla extract and a little honey for the dressing.

Zest some of the tangerine into the dressing and add some of its juice, for a thin light dressing that just glazes the fruit.

Add mango to the berries and toss with the dressing.

Cut the French toast into croutons, mix some in and keep the rest to garnish; add mint.

Let the bread soak in the fruit juices a little.

Spread more yogurt on the plate as a base, drizzle with olive oil and pile the salad on top.

Finish with a drizzle of extra virgin olive oil, a tiny drizzle of honey, the remaining croutons and sprigs of mint.