13th March 2014
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