Summery pesto and frankfurter salad

Preheat the oven to 200°C, 400°F, Gas Mark 6. To make your own croutons: place the ciabatta pieces onto a baking sheet and bake for 10-12 minutes until the croutons are light brown. Tip the Frankfurters onto another baking sheet and cook at the same time as the croutons (10-12 minutes) or until the Frankfurters are piping hot.

Steam or simmer the vegetables until just tender, about 5 minutes, drain and rinse under cold water. Tumble the vegetables into a bowl and add the frankfurters and croutons. Mix together the pesto and crème fraîche and spoon over the salad. Toss gently together and serve immediately.

Tip
You can serve this recipe hot over pasta – top with freshly grated parmesan for an indulgent finish.