2 British Large Vine Tomatoes
12 British Cherry Tomatoes
80g bag watercress, spinach and rocket salad
2 cooked beetroot (vacuum packed, not in vinegar), chopped
100g soft goat’s cheese
2tbsp mixed seeds (pumpkin, sunflower and sesame)
2tbsp walnut oil or olive oil
1tbsp lemon juice
1tsp wholegrain mustard
Pinch of caster sugar, salt and pepper
Make this colourful main course salad with British tomatoes and beetroot combined with watercress, spinach and rocket with crumbled goat’s cheese and toasted seeds.
Prep time: 15 minutes
Cooking: 2 minutes
Suitable for vegetarians
1. Slice the British vine tomatoes into wedges, and halve the cherry tomatoes.
2. Share the watercress, spinach and rocket between two serving plates and arrange the tomatoes and beetroot on top. Crumble the goat’s cheese over the salads.
3. Toast the seeds in a dry frying pan for 1-2 minutes, then scatter them over the salads.
4. For the dressing, mix together the oil, lemon juice and mustard with a pinch of sugar, salt and pepper. Drizzle over the salads, then serve.
Cook’s tip: To make this salad suitable for vegans, omit the goat’s cheese - or use tofu instead.
Did You Know?
In the UK, we eat 6oz (160g) of fresh tomatoes per person per week. This is the equivalent of two classic British tomatoes per week, or more than 100 per year - very low compared with other European countries, especially those in the Mediterranean region.