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2 slices good-quality bread (I use sourdough)
Olive oil
Salt and black pepper
2 ears corn
500g tomatoes (all shapes, sizes and colours)
4 spring onions
2 tbsp red-wine vinegar
100g toasted almonds
1 small bunch mint, leaves picked
1 small bunch basil, leaves picked
50ml extra-virgin olive oil


Purple Crossover

Filed in Recipes


I have lost count of the amount of times I have made this Anna Jones salad. Every BBQ, summer dinner party or picnic - this is my go to. It’s insanely easy, quick and cheap to make, not to mention it’s fresh, bright and absolutely delicious. I remember as a child favouring summer tomatoes over sweets and I’m still obsessed to this day.


Apron on

Heat the oven to 220C (200C fan)/.

Tear the bread into small, rough chunks and lay them on a baking tray. Drizzle generously with olive oil and sprinkle with salt and pepper.

Roast for about 10-15 minutes. You want the croutons to be crisp on the outside and chewy on the inside.

Meanwhile, make the salad.
Cut the corn kernels from the ears; I do this by resting the end of the corn in a large mixing bowl, which stops the corn from flying everywhere.

Cut the tomatoes into bite-sized chunks and add them to the bowl.

Finely slice the spring onions and add these, too.

Add a good pinch of salt and pepper, plus the vinegar, and leave to sit for at least 30 minutes.

When the croutons are ready, take them out of the oven. Roughly chop the almonds and scatter on top.

Tear the herbs into the bowl and a little extra olive oil then toss everything together (adding the croutons last).


Sarah x

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Apron - Purple Crossover
Photos - Taca Works
Recipe - Anna Jones