- 650g heirloom tomatoes of different shapes and sizes, sliced and cut in different ways
A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…
- ½ red onion, finely sliced
- 100g podded broad beans
- 50g ricotta
Ricotta is an Italian cheese made from whey and traditionally a by-product of…
For the salsa verde
- 1 pack flat-leaf parsley, leaves picked
One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…
- 3 tarragon sprigs, leaves picked
A popular and versatile herb, tarragon has an intense flavour that's a unique mix of sweet…
- 1 pack basil, leaves only
Most closely associated with Mediterranean cooking but also very prevalent in Asian food, the…
- 1 pack chervil, leaves only
Chervil is an annual herb that looks similar to flat leaf parsley but with a finer stem and more…
- 1 clove garlic, finely chopped
- 1 tsp Dijon mustard
- 2 tbsp small capers, drained
Capers are the small flower buds of the Capparis shrub, which grows in the Mediterranean. As…
- 150ml extra virgin olive oil
- 1-2 tsp good quality sherry vinegar
Toss the sliced tomatoes and onion in a bowl with a bit of salt and set aside.
Finely chop the herbs for the salsa verde. Pound the garlic, Dijon mustard and capers using a pestle and mortar and add to the herbs. Add seasoning and the oil. Add the vinegar, little by little, tasting as you go, until the sauce has the right amount of acidity – it needs to be punchy without losing the grassy, fresh flavour of the herbs.
Bring a pan of water to the boil and plunge the broad beans in for a couple of mins, then drain, cool in cold water and peel away the shells.
Divide the tomatoes and onions between plates or spread out on a platter. Dot the ricotta around and spoon over the salsa verde. Scatter with broad beans and serve.