Warm courgette salad with sesame rolls

Method

1. First make the sesame rolls. Sift the white flour and salt into a mixing bowl. Add the wholemeal flour and rub in the butter. Mix in 25g sesame seeds and the yeast. Gradually mix in the tepid water to make a dough.

2. Knead the dough for 10 minutes then place in a greased bowl. Cover and leave to rise in a warm place for 1 hour. Lightly knead the dough again and divide into 12 small rolls. Place the rolls on an oiled baking sheet, cover loosely and leave to rise for half an hour.

3. Preheat the oven to 220°C/gas 7. Brush the rolls with milk and sprinkle over the remaining sesame seeds. Bake the rolls for 15 minutes until risen and golden. Remove from the oven and cool on a wire rack.

4. Heat 2 tbsp olive oil in a frying pan. Fry the bread cubes until golden-brown and crispy, making croutons. Drain on kitchen paper and set aside.

5. Make the dressing by blending together the remaining olive oil, tarragon wine vinegar, parsley and sorrel until smooth. Season with salt and freshly ground pepper.

6. Heat a wok until very hot. Add the sunflower oil. Add the ginger and stir-fry for 1 minute until fragrant. Add the courgette slices and sesame seed oil. Stir-fry for 3 minutes. Add the halved cherry tomatoes and the cashew nuts. Season with salt and freshly ground pepper. Stir-fry for 5 minutes.

7. Transfer the stir-fried courgette mixture onto a serving plate. Drizzle over the dressing and sprinkle with the croutons. Serve with freshly baked sesame seed rolls.