Say, you ever tried a heirloom tomato?
Don’t get me wrong – I love me some humble cherry tomato action. But there really is nothing quite like a heirloom tomato. Not only are they different in flavour (each colour brings something unique to the plate!), but they are pretty damn striking, too. I like to call them the supermodels of the fresh produce world… They are effortlessly chic and elevate an otherwise ‘everyday’ dish simply just by waltzing right in and taking centre stage.
Try making this for your next feast alfresco, or on a rainy grey day to brighten things up a little. You could even go crazy and batch make it so you’re sorted for your ‘not sad desk lunch’ the following day – but be warned: Any leftovers are likely to be hovered up before they even have a chance to see tomorrow. Trust me, I can vouch for that…
Enjoy, my loves!
Here’s what you need:
- 1/2 cauliflower, chopped in to large florets
- 1 medium yellow squash, chopped
- 1 cup mixed heirloom tomatoes, chopped
- 1/2 red onion, finely chopped
- 1 handful fresh herbs, finely chopped
- 1/2 lemon
- olive oil
- salt and pepper
- rosemary and thyme (dried or fresh would work)
- 1/4 cup hazelnuts, chopped
Here’s what you need to do:
- Preheat the oven and place the cauliflower on to a lined baking tray. Drizzle with oil, season with salt and pepper and add your herbs. In another tray, do the same with the squash. Roast for 40 minutes until all the veg are nice and tender and put to the side.
- For the tomato salad, simply mix the tomatoes with the red onion, lemon juice, a generous drizzle of olive oil, herbs and salt and pepper.
- Serve up on a plate with the cooked veg and toast the hazelnuts in a pan quickly until fragrant before sprinkling on top. Garnish with more parsley and dress it up with a drizzle more olive oil to finish. Bon appetit!