Cherry Bakewell salad recipe
Created by The Tesco Recipes team
We’ve taken the flavours of a cherry Bakewell tart and brought them to a fresh summer salad, starring juicy seasonal cherries. Ciabatta croutons add crunch, with a quick cherry and maple syrup dressing to tie it all together. Serve for lunch, as a starter or a side – it’s on the table in just 20 minutes and delivers one of your 5-a-day plus protein.
See method- Serves 4
- Takes 20 mins
- 397 calories / serving
Ingredients
- 240g pack bake at home ciabatta rolls
- 3 tbsp olive oil
- 30g roasted salted almonds
- 200g fresh cherries
- 1 tsp maple syrup
- 1 tbsp red wine vinegar
- 120g 30% reduced-fat salad cheese
- 60g pack lamb’s lettuce
- 80g pack watercress
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Shop ingredientsEach serving contains
- Energy
- 1660kJ 397.0kcal
- Fat
- 19g
- Saturates
- 4g
- Salt
- 1.5g
- Sugars
- 11g
of the Reference intake
Carbohydrate 42.5gProtein 12.6gFibre 4.0g
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- Preheat the oven to gas 7, 220°C, fan 200°C.
- Tear up and toss the ciabatta rolls with 1 tbsp olive oil on a baking tray. Season and bake for 8 mins until crisp, adding the almonds for the final min. Chop the nuts; set aside.
- Meanwhile, pit and halve the cherries over a bowl to catch any juices. Whisk the juices with the remaining 2 tbsp olive oil, maple syrup and red wine vinegar for a dressing. Season to taste.
- Cut the salad cheese into cubes. Mix the lamb’s lettuce and watercress with the cheese, croutons and cherries. Drizzle over the dressing, then divide among plates and scatter over the chopped almonds and a little black pepper to serve.
- See more Fruit recipes
