A cheerful salad recipe with giant crunchy za'atar croutons,beans and mixed tomatoes

Ingredients

• 4½ tsp red wine vinegar
• 3 tbsp olive oil
• 3 tbsp vegetable stock (you can use Steenbergs organic vegetable bouillon, but keep an eye on salt levels when seasoning later)
• 1 tsp Dijon mustard
• Sea salt and freshly ground black pepper, to taste (or use Steenbergs organic perfect salt)
• 4 slices sourdough bread, cut into 2cm thick slices
• two tablespoons olive oil
• 1 tablespoon Steenbergs za'atar
• 1 garlic clove, halved
• 2 ripe medium-sized tomatoes
• 1 can organic cannellini beans, drained and rinsed
• 1 medium sized green pepper, roasted, then cut into strips
• 3 tbsp chopped fresh basil