Recipe and Images Kathy Paterson
A bright and cheerful salad, without the need for olive oil (in my view!).
For added flavour and substance, add in some thin slices of cured meat. Pancetta is truly delicious – pan-fry slices until dark golden and crisp then crumble a little before adding to the salad at the last minute.
Serves 4
400g cherry tomatoes, halved
2–3 sticks celery, strings removed with a peeler and finely sliced
4 spring onions, trimmed and finely sliced
1 handful of flat leaf parsley leaves, roughly chopped
1 tbsp roughly chopped feathery fennel fronds, or use dill
1 tsp nigella seeds
1 tbsp sherry vinegar (or an aged balsamic vinegar)
flaky salt, for sprinkling
Put the cherry tomatoes, celery, spring onion and herbs in a shallow serving bowl. Sprinkle over the nigella seeds then drizzle over the vinegar. Sprinkle with the flaky salt.
