• 50g pine nut
  • 2 x 110g packs salad leaves (we used bistro salad with red chard)
  • 200g SunBlush tomato, roughly chopped
  • 200g black olive (niçoise are great)

For the dressing


  • STEP 1

    The day before, make the dressing. Mix the tomato paste and vinegar in a small bowl. Slowly whisk in the olive oil to form a smooth emulsion and season to taste. Store it in a screw-top jar if you want to get ahead and rewhisk before using on the night.

  • STEP 2

    The pine nuts can be dealt with the day before to save time. Heat a small frying pan, tip in the nuts and cook for 2-3 minutes, turning them frequently until they smell nutty and are nicely browned.

  • STEP 3

    To serve, put the leaves in a large bowl with the tomatoes and olives. Pour in the dressing and mix well, then divide between eight glasses and sprinkle with the toasted pine nuts.


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A star rating of 4.3 out of 5.6 ratings