A simple but sophisticated salad topped with breadcrumb-coated melting goat's cheese that everyone can enjoy. If your kids aren't great with salad leaves, try serving the croutons with cooked veggies instead.
To make the croutons, cut the crusts off the bread (you can leave on if the crusts are soft) and blitz in a food processor to make fine breadcrumbs. Pour onto a large plate or into a large shallow bowl (like a pasta bowl). Cut the rind off the goat's cheese log and chop into 8 thick round slices. Roll the goat's cheese slices in the breadcrumbs until covered, pressing them on with your hand if you need to help it along.
Heat 2-3 tbsp oil in a large frying pan until hot, then place the croutons in (it should sizzle) and fry until golden and crispy. This should take about 1-2 mins on each side over medium heat. Place the croutons on a kitchen-roll lined tray to drain and cool slightly.
Divide the watercress between 4 bowls, add the meat (if using), any extra vegetables you are using (see suggestions in ingredients list), and mix. Make the dressing by placing all the ingredients in a jar, putting on the lid and shaking until combined. Top each salad bowl with 2 croutons and pour over the dressing. Sprinkle with coarse ground pepper and serve straightaway.
The croutons freeze well before frying. After rolling in the breadcrumbs, place them on a lined baking tray and flash freeze for about 30 mins, then place in a freezable container or zip-lock bag for up to 1 month. Defrost in the fridge overnight and fry as usual.