LYNTON'S HEIRLOOM TOMATO SALAD
500 g heirloom tomatoes, cut into random chunks
1 large banana shallot, thinly sliced
1/2 cup black olives
1/4 cup toasted pinenuts
1/2 cup basil leaves,
Salt and pepper, to taste
Using a mandolin, thinly shave the shallot. In a mortar and pestle grind the olives into a paste and mix through the thinly sliced shallot.
Cut the tomatoes into random chunks and dress with the lemon vinaigrette.
Assemble the salad on a platter. Tomatoes first, then top with the olive mix, then scatter pine nuts and torn basil over the top. Finally season with salt and pepper.
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