13th March 2014
South African Plum and Tomato Salad with Rocket Pesto and Goat’s Cheese
South African plums, peaches and nectarines are in season during our cold winter months until mid-April.
Nutritional Analysis provided by Saffron
Serves 4
Preparation time: 20 minutes
- 4 large tomatoes
- 4 tbsp red wine vinegar
- 8 tbsp extra-virgin olive oil
- Salt and freshly ground black pepper
- 4 ripe South African plums, halved, pitted and thinly sliced
- 100g fresh goat's cheese (Chèvre), crumbled
- 4 tbsp (approx. 100g) ready-made pesto
- 80g rocket
Preparation method
1. Cut 2 tomatoes into 4 thick slices. Slice another tomato into 4 wedges. Chop the remaining tomato into 2cm cubes. Onto each of 4 plates place 2 tomato slices, 1 tomato wedge and the tomato cubes.
2. Drizzle each portion with 1 tbsp of red wine vinegar and 2 tbsp olive oil, then season with salt and pepper
3. Add several plum slices to each plate. Add a few generous dollops of pesto and sprinkle the goat's cheese over the top. Finish with a few rocket leaves. Serve immediately
Main ingredients
Cheese
Fruit