Reuben Salad

4 slices dark rye or sourdough loaf, roughly torn 

1 tbs extra virgin olive oil 

40g Swiss cheese, chopped into bitesize chunks 

200g thinly sliced rare roast beef 

1/2 cup drained sauerkraut 

8 pickled cucumbers 

Half a bag of Florette crispy salad 

For the dressing:

1 cup Greek-style yoghurt 

1 shallot, finely diced 

2 tbs sriracha sauce 

1 tsp horseradish cream