Heritage tomato and crab salad with tapenade and herb flatbreads

111 Matt Tebbutt recipe template

Preparation time
over 2 hours

Cooking time
10 to 30 mins

Serves 4-6

By Freddie Forster


For the tapenade and herb flatbreads

  • 200g/7oz strong white flour
  • ¼ tsp sea salt flakes
  • 7g sachet dried yeast
  • 180ml/6fl oz warm water
  • 1 tbsp olive oil
  • 3 tbsp black olive tapenade
  • handful finely chopped mixed herbs (flatleaf parsley, chervil, basil, tarragon and chives)
  • 20ml/¾fl oz extra virgin olive oil
  • ¼ tsp sumac

For the tomato and crab salad

  • 1.5kg/3lb 5oz mixed heritage tomatoes, halved or quartered depending on size
  • 1 large red onion, thinly sliced
  • ¼ water melon, peeled and cut into 2½cm/1in chunks
  • ¼ punnet micro red basil
  • 1 punnet nasturtium flowers
  • 1 punnet nasturtium leaves
  • 1 head yellow chicory, cut into small pieces
  • 50ml/2fl oz olive oil
  • 2 tbsp balsamic vinegar
  • 200g/7oz handpicked white crab meat
  • sea salt flakes and freshly ground black pepper
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