Recipes


Tomato and Mozzarella Salad with Lovage Pesto and Spiced Gazpacho

Tomato and Mozzarella Salad with Lovage Pesto and Spiced Gazpacho

 

Ingredients

Tomato salad
6 large vine tomatoes
2 avocados, ripe
1 buffalo mozzarella
1 handful of micro salad leaves
nasturtium leaves, to garnish
edible flowers, to garnish
salt
freshly ground black pepper

Marinated cherry tomatoes
200g of cherry tomatoes, or cocktail tomatoes, halved
1 tsp sugar
1/2 tsp sea salt
1 tsp white wine vinegar
1 dash of rapeseed oil

Lovage pesto
1 bunch of fresh lovage
1 bunch of flat-leaf parsley
2 tbsp of pistachio nuts, shelled
1 garlic clove, chopped
1 pinch of salt
rapeseed oil

Spiced gazpacho
2 red peppers
4 tomatoes, chopped
1 stick of celery, strings removed and chopped
1/2 cucumber, peeled, deseeded and chopped
1 shallot, finely chopped
1 red chilli, deseeded and finely chopped
1 garlic clove, chopped
200ml of tomato juice
50ml of rapeseed oil
50ml of white wine vinegar
1 dash of Worcestershire sauce
1 dash of lemon juice
1 tbsp of caster sugar
salt
freshly ground black pepper

 

Method

1. Preheat the oven to 220°C/gas mark 7

2. Place the cherry tomatoes in a bowl with the sugar, salt, vinegar and a drizzle of rapeseed oil. Mix together thoroughly, then leave at room temperature to marinate for at least an hour

3. Meanwhile, prepare the spiced gazpacho. Roast the peppers in the hot oven for 20 minutes, turning occasionally until the skins are blistered and blackened all over

4. Remove the peppers from the oven and place in a bowl, covering with cling film to allow them to steam. Leave for 10 minutes until cool enough to handle and peel off the blackened skins. Remove the seeds and roughly chop the flesh

5. Transfer the roasted peppers to a blender along with the remaining gazpacho ingredients and blitz to a smooth consistency. Adjust the seasoning to taste and pass through a fine sieve into a jug. Cover and chill in the fridge until ready to serve

6. To make the pesto, tear a handful of the lovage and parsley leaves into smaller pieces and place into a clean blender. Add the pistachio nuts, garlic and a pinch of salt and start blending on a slow speed

7.  With the machine running, gradually pour in the rapeseed oil in a steady stream until the pesto resembles a thick paste (how much is needed will depend on the herbs used). Set aside until ready to serve

8.  Prepare the salad ingredients just before serving. Slice the large vine tomatoes, season the slices and lay on serving plates. Halve, peel and destone the avocados, then slice into even pieces and layer with the tomato slices

9.  Add a few of the marinated cherry tomato halves to the plate and tear over the mozzarella. Garnish with micro salad, nasturtium leaves and edible flowers and a drizzle of pesto. Serve with a shot of chilled gazpacho on the side, finished with an extra twist of black pepper

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Fact 01

Did You Know?

Tomatoes accounted for nearly a third of the 36 million tonnes of fresh veg sold in W.Europe in 2014.

Roly Holt

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Roly Holt

R & L Holt is a family business in the historic Vale of Evesham originally formed in 1979 by Ric…

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