Tomato, Tahini and Ginger Salad with Crumpet Croutons | Guest Recipes | Nigella's Recipes | Nigella

Ingredients

• 1 large cucumber - peeled, halved and watery centre scraped out (260g)
• 5 ripe plum tomatoes (650g) - chopped into 1½ –2cm cubes, seeds discarded (360g)
• ⅓ teaspoon fine salt
• ½ large lime
• 3 crumpets (160g) - cut into 2½ cm chunks
• 3 tablespoons olive oil
• 1 large clove of garlic - finely grated/crushed
• ¼ teaspoon fine salt
• freshly ground black pepper
• 4 tablespoons olive oil
• 1 large clove of garlic - very finely chopped
• 1½ teaspoons tomato puree or tomato paste
• 1¼ teaspoons pul biber or Aleppo chilli flakes (plus extra to serve)
• ¼ teaspoon Urfa chilli flakes (plus extra to serve)
• ⅛ teaspoon fine salt
• 60 grams tahini (shake the container well before using)
• 1 teaspoon fresh ginger - peeled and finely grated
• 1½ tablespoons soy sauce
• 2 tablespoons lime juice
• ½ tablespoon water
• 1½ tablespoons maple syrup