Tomato, Tahini and Ginger Salad with Crumpet Croutons
I should really take the salad out of this title, because, let’s be honest, we’re all here for the crumpet croutons. Once baked, their inherent holes crisp up and allow for an extra crunchy crouton experience which will leave you wondering if you’ll ever do it any other way again. Add these croutons to just about any salad in the book — they’re especially wonderful atop a salad made from leftover curried roast chicken. This salad uses Middle Eastern chillies in the oil, as well as many other ingredients that would never be used in Sichuan cuisine, but nonetheless it is very much inspired by the inimitable cucumber salad at Xi'an Biang Biang Noodles in East London (not the crumpet croutons part, of course).
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