Paul Rankin’s Brown Bread Summer Salad with Tomato and Prawns
4 slices Rankin Selection stoneground Irish wheaten bread
2 tbsp light olive oil
pinch of celery salt
300g red and yellow tomatoes (try to use a selection of types and sizes)
2 celery sticks, peeled and finely sliced
handful celery leaves, torn
1 small red onion, very finely sliced
small handful fresh basil leaves, torn or sliced
2 tbsp small capers, drained
300g cooked peeled prawns
4 tbsp red wine vinegar
125ml extra-virgin olive oil
ground black pepper
4 tbsp water
sea salt and freshly ground black pepper
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Preheat the oven to 200C (400F), Gas mark 6. Tear the wheaten bread into rough croutons. Put on a baking tray and drizzle over the olive oil, tossing until evenly coated. Bake for about 10 minutes until lightly browned and crusty but be careful not to allow them to go dry and hard. Allow to cool and then season with the celery salt and some freshly ground black pepper.
Cut the tomatoes into chunks and any baby or cherry varieties in half lengthways. Combine in a large bowl with the celery, celery leaves, red onion, capers and half of the basil. Stir together the dressing ingredients and season with 1/2 a teaspoon of salt and a good grinding of black pepper. Stir into the salad and then leave to stand for 15 minutes.
Fold the prawns and wheaten bread croutons into the salad mixture and leave to stand for another 10 minutes or so to allow all the flavours to develop and mingle. Scatter over the remaining basil to serve.