A very good salad inspired by Szechuan cookery from ” Mezcla” by Ixta Belfrage. The crumpet croutons go well with many salads
Ingredients
- 1 large (260 g) Cucumber peeled halved and watery centre scraped out
- 650 g ripe plum tomatoes seeds discarded and chopped into 1½ –2cm cubes
- ⅓ teaspoon Fine salt
- ½ large lime
- CRUMPET CROUTONS
- 3 crumpets cut into 2½ cm chunks
- 3 tablespoons olive oil
- 1 large clove garlic finely grated/crushed
- ¼ teaspoon Fine salt
- freshly ground black pepper
- chilli oil
- 4 tablespoons olive oil
- 1 large clove garlic very finely chopped
- 1¼ teaspoons tomato puree or tomato paste
- 1¼ teaspoons pul biber or Aleppo chilli flakes plus extra to serve
- ¼ teaspoon urfa chilli flakes plus extra to serve
- ⅛ teaspoon Fine salt
- TAHINI GINGER SAUCE
- 60 grams tahini shake the container well before using
- 1 teaspoon fresh ginger peeled and finely grated
- 1 tablespoons soy sauce
- 2½ tablespoons lime juice
- ½ tablespoon water
- 1½ tablespoons maple syrup
Servings:
Instructions
- Preheat the oven to 180°C fan/200°C.
- For the salad, chop the cucumber into 1½–2cm cubes. Put them into a bowl with the tomatoes and fine salt and lightly crush with your hands. Set aside while you prepare the rest.
- Put the crumpets on a flat baking tray with the oil, garlic, fine salt and plenty of pepper. Mix well and bake for about 14 minutes, tossing halfway, until crisp and golden-brown. Set aside to cool.
- For the chilli oil, heat the olive oil in a small saucepan on a medium heat for 1½ minutes. Remove from the heat, add the garlic, tomato purée/paste, both chilli flakes and fine salt and whisk well to combine.
- Put all the ingredients for the tahini ginger sauce into a medium bowl and whisk until smooth.
- Add the tahini sauce and a third of the chilli oil to the bowl with the tomatoes and cucumbers. Stir together but don’t overmix, you want the sauce to be streaky with the oil. Tip onto a lipped platter and squeeze over half a lime.
- Sprinkle over some more pul biber and Urfa chilli. Finish with the remaining chilli oil and the croutons and serve.
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