Tomato salad with tahini, ginger sauce, chilli oil and crumpet croutons from Mezcla: Recipes to Excite (page 29) by Ixta Belfrage

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Notes about this recipe

  • Eat Your Books

    Can substitute English muffins for crumpets.

  • SheilaS on July 28, 2025

    I used a mix of heirloom tomatoes so, of course this was delicious but I think the dressing, chile oil and crumpet croutons were make this special even with winter romas. The croutons are amazingly crunchy and I will definitely make them again to use in other salads.

  • bernalgirl on July 24, 2025

    We couldn’t stop eating this. My family asked that I not include croutons, but the salad didn’t need it. The combination of beautiful ripe tomatoes, a zingy tahini-ginger sauce, and the chile oil (which is not spicy), was perfectly complex and satisfying. I used pomegranate molasses in place of the maple syrup.

  • snackbaby on December 02, 2024

    very good! loved the simple but delightful chilli oil in particular

  • KarinaFrancis on September 20, 2022

    WOW!! Who knew crumpet croutons would be so awesome? I’ll definitely repurpose that idea! The salad is just cucumber and tomato but the dressing, chilli oil and croutons turn it into a showstopper.

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