Thursday, 12 June 2008

Tomatoes with Walnut

Serves: Two
Prep: Ten minutes


1. Two ripe plump vine tomatoes. Slice in half, squeeze out pulp then slice coarsely.
2. Generous pinch of sea salt
3. Dash of white pepper
4. 3 tbsp extra virgin olive oil
5. Juice of quarter of a lemon

Mix well and set aside.

Before serving at room temperature, add the following herbs and nuts, or any that you prefer.
Toss lightly.
1. Some fresh basil, mint, roughly torn
2. 6 walnut pieces, broken up into smaller pieces

Note: Mint gives this salad a refreshing taste. I used chocolate mint.

No comments: