Thursday, 12 June 2008
Tomatoes with Walnut
Serves: Two
Prep: Ten minutes
Ingredients:
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.
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