Tomato & Nectarine Summer Salad

This gorgeous, vibrant Summer salad is bursting with colour and flavour. Sweet nectarines, juicy tomatoes, bitter rocket and crispy croutons are beautifully enhanced with the crunch and aromatic tang of Sesame Crunch CRUMS.

Scattered over the top its toasty, nutty notes do so much more than a handful of toasted seeds. This is a beautiful vegan salad and one of the simplest ways to see what CRUMS nut and seed sprinkles can do beyond the obvious. If savoury sprinkles are new to you, this is an easy place to start.

Serves 2 · Pairs with Sesame Crunch CRUMS

Ingredients

• Ciabatta for croutons (we used one panini roll with some of the thicker crust sliced off)

• A tub of cherry tomatoes (about 220g), sliced in half

• 2 nectarines, chopped into 1cm cubes

• A handful of rocket leaves, roughly chopped

• A few chopped fresh mint leaves

• Sesame Crunch CRUMS

For the dressing:

• 1 beef tomato, roughly chopped

• 1 tsp balsamic vinegar

• Freshly ground black pepper

• 1/2 tsp maple syrup

• A squeeze of fresh lemon juice

• A pinch of sea salt

Method

1. Tear the bread into rough chunks, sprinkle with a little sea salt and fry until golden brown.

2. While your croutons are crisping, combine the tomatoes, nectarines and rocket in a bowl.

3. Make the dressing by blitzing all the dressing ingredients in a blender. Season to taste.

4. Add a dessert spoon of Sesame Crunch CRUMS and a tablespoon of dressing into the salad and stir to combine (you can freeze excess dressing in an ice cube tray for another time, or keep it in the fridge for a couple of days).

5. Serve topped with the fresh mint and another sprinkle of Sesame Crunch, and enjoy in the sunshine!