Summer bruschetta

SERVES 2

Use cooling cucumber as a base for these two toppings and remember the golden rule for making great bruschetta – use quality bread and make sure it’s toasted well.

6 slices ciabatta

2 tbsp olive oil

½ garlic clove

TOPPINGS

½ telegraph cucumber, peeled,

de-seeded and cubed

75g salmon, cut into 1cm cubes

¼ cup lemon juice

Few sprigs of fresh dill

Salt and pepper, to season

1 cup fresh tomatoes, diced

¼ small red onion, thinly sliced ½ tsp cumin seeds, toasted Pinch of chilli flakes

3 tbsp cream cheese

Few coriander leaves, to serve Olive oil, to drizzle

Wedges of lemon, to serve

1 Dry toast bread slices in a pan or on a barbecue. Feel free to let them char in places as this adds tremendous flavour. While still warm, brush with olive oil and rub half of them with the cut garlic clove – you’ll be amazed at how it imbues its flavour.

2 Divide the diced cucumber between two bowls. Add to one the diced salmon, twothirds of the lemon juice, some dill and season with salt and pepper. In the other bowl, mix the diced tomatoes, onion, cumin seeds, chilli flakes and remaining lemon juice. Toss gently to combine and season with salt and pepper. Leave both to sit for 5 minutes, to allow the flavours to develop, then taste and season more if needed.

3 Spread cream cheese on the pieces of toast that haven’t been swiped with garlic. Top with salmon and a few more sprigs of dill. Top the other toasts will the tomato topping and garnish with coriander.

4 Drizzle with olive oil and serve with wedges of lemon.