Sourdough Crouton and Fruit Salad with Zhong Sauce

Heat 2 tablespoons of olive oil in a pan then toss in your cubed sourdough bread. Fry until golden brown and crisp. Drizzle on 1 teaspoon of the Zhong sauce and toss to coat the croutons. Cube or roll cut the heirloom tomato into chunks and slice the Persian cucumber thinly. To a bowl, drop in half of the prepared croutons, then add in half of the tomato and cucumbers. Sprinkle on 1 teaspoon of za’atar, a pinch of salt, and 1 tablespoon of good quality olive oil. Layer on the halved grapes and cubed mango, along with the thinly sliced scallion and roughly chopped mint. Top with the remaining bread croutons. Finish off with 1 more teaspoon of Zhong sauce and enjoy!