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Heritage tomato and pangritata salad

  • Serves 4 as a starter
  • Easy

Check out this super vibrant and juicy tomato recipe from chef Jon Beeharry's restaurant in East London, Sapling. At Sapling, this salad is served with shiso leaves but mint will work just as well

By Amanda James
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Ingredients

  • white wine vinegar 1½ tbsp
  • mirin 1½ tbsp
  • heritage tomatoes 500g, mixed varieties, cut into different sized pieces
  • extra-virgin olive oil 40ml
  • mint a small handful, leaves picked

  • stale bread 100g, torn into chunks
  • lemon 1, zested
  • thyme 1 sprig
  • garlic ½ a clove, sliced
  • olive oil 4 tbsp

Method

  • Step 1

    Put all of the pangritata ingredients, except the olive oil, in a food processor with a pinch of salt and blitz until it resembles fine breadcrumbs. Heat the olive oil in a frying pan and cook the mixture gently for 4-5 minutes or until golden, then drain on kitchen paper.

  • Step 2

    Whisk together the vinegar and mirin, then add the tomatoes and lots of seasoning. Pile up on serving plates, drizzle with extra-virgin olive oil, scatter with mint and the pangritata.

Additional Information

Nutrition

  • kcals 283
  • fat 21.7g
  • saturates 3g
  • carbs 17.7g
  • sugars 6.1g
  • fibre 2.1g
  • protein 3.1g
  • salt 0.3g
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