Tomato Salad with Crumpet Croutons (4)

A very good salad inspired by Szechuan cookery from ” Mezcla” by Ixta Belfrage. The crumpet croutons go well with many salads

Tomato Salad with Crumpet Croutons (4)
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Tomato Salad with Crumpet Croutons (4)
Print Recipe
  1. Preheat the oven to 180°C fan/200°C.
  2. 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.
  3. 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.
  4. 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.
  5. Put all the ingredients for the tahini ginger sauce into a medium bowl and whisk until smooth.
  6. 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.
  7. Sprinkle over some more pul biber and Urfa chilli. Finish with the remaining chilli oil and the croutons and serve.
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