Spicy Summer Salad with Almond and Cilantro Pesto

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Ingredients

2 large	tomatoes, peeled and diced
	salt and freshly ground black pepper
300 g	watermelon, diced
1	red bell pepper, diced
1	yellow bell pepper, diced
4	spring onions, sliced
1 tbsp	tomato puree
3 tbsp	vegetable stock
1 tsp	Harissa or chili paste
1 ¹/₂ tbsp	sherry vinegar
19 tbsp	olive oil
2 clove(s)	garlic, halved
1 clove(s)	garlic, chopped
100 g	Ciabatta, cut into 1.5cm cubes
1 bunch(es)	cilantro, chopped
1	lemon, grated peel and juice
1	cucumber, seeded and diced
50 g	almonds
30 g	freshly grated Parmesan cheese

Method

Preparation time: ca. 30 min Resting time: ca. 2 hrs / Grade of difficulty: easy / Calories per portion: n/a

Combine the vegetables and melon in a salad bowl. In another bowl, whisk together the tomato purée, harissa, vinegar and 4 tablespoons of oil. Season with salt and pepper. Add the dressing to the vegetables, cover and allow to steep for 2 hours. Stir occasionally.

Rub the bread slices with the garlic halves. Cut the bread into small cubes. In a pan, heat 3 tablespoons of oil and fry the bread until golden and crispy.

Place the almonds, lemon zest, 2 teaspoons of lemon juice, the chopped garlic, the cilantro, Parmesan and the remaining oil in a blender and process until smooth. Season to taste with salt and pepper.

Serve the salad drizzled with dabs of the pesto and sprinkled with the croûtons.