TOMATO & NECTARINE SALAD WITH A FRESH TOMATO DRESSING
(vegan - option to use gf bread for croutons)
Vibrant, sweet, crunchy and fresh.
This is a beautiful Summer salad and the perfect pairing with the aromatic spices in
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
For the dressing:
1 beef tomato, roughly chopped
1 tsp balsamic vinegar
Freshly ground black pepper
1/2 tsp maple syrup
A squeeze fresh lemon juice
A pinch of sea salt
Serves 2
METHOD
Tear the bread into rough chunks, sprinkle with a little sea salt and and fry until golden brown.
While your croutons are crisping, combine tomatoes, nectarines and rocket in a bowl.
Make the dressing by blitzing all ingredients in a blender. Season to taste.
Add a dessert spoon of Sesame Crunch CRUM 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 in the fridge for a couple of days).
Serve topped with the fresh mint, another sprinkle of Sesame Crunch and enjoy in the sunshine!