Name: Summer tomato salad with butter beans and Bloody Mary dressing
Yield: 4
Ingredients: 35 gm (⅓ cup) rolled oats; 1½ tbsp finely grated parmesan; 80 ml (⅓ cup) extra-virgin olive oil; 40 gm almonds, coarsely chopped; 300 gm sheep's milk yoghurt; 1 tbsp horseradish cream; ½ tsp Tabasco sauce; 1 tsp Worcestershire sauce; 2 tbsp white balsamic vinegar; 2 tbsp basil, finely chopped, plus extra leaves, to serve; 1.2 kg assorted ripe heirloom tomatoes, sliced or halved; 400 gm canned butter beans, rinsed and drained; 2 inner celery stalks (about 200gm), thinly sliced, inner leaves reserved

When summer tomatoes are their peak, we like to go hard on their sweet sun-ripened flavour. The result? This mixed tomato salad with a Bloody Mary dressing. There’s the nuttiness of butter beans to bulk it out, but feel free to serve with grilled white fish or haloumi for a light summer supper.

Ingredients

35 gm (⅓ cup) rolled oats

1½ tbsp finely grated parmesan

80 ml (⅓ cup) extra-virgin olive oil

40 gm almonds, coarsely chopped

300 gm sheep's milk yoghurt

1 tbsp horseradish cream

½ tsp Tabasco sauce

1 tsp Worcestershire sauce

2 tbsp white balsamic vinegar

2 tbsp basil, finely chopped, plus extra leaves, to serve

1.2 kg assorted ripe heirloom tomatoes, sliced or halved

400 gm canned butter beans, rinsed and drained

2 inner celery stalks (about 200gm), thinly sliced, inner leaves reserved

Method

1.Preheat oven to 200°C and line a large baking tray with baking paper. Combine oats, parmesan and 1½ tbsp oil on the tray and toss to combine then bake until golden (15 minutes), adding the nuts in the last 5 minutes. Season to taste and set aside to cool slightly.

2.Meanwhile, combine yoghurt, horseradish cream, Tabasco and Worcestershire in a bowl and season to taste. Whisk vinegar, remaining oil and basil in a small jug and season to taste.

3.Spread yoghurt mixture onto serving plates and top with tomatoes, beans, celery and celery leaves. Drizzle with dressing and scatter with oat crumble and basil leaves.

The Gourmet Traveller Team

Gourmet Traveller is Australia’s trusted authority on food, travel and luxury lifestyle, bringing the latest news and trends to life through quality journalism, enticing recipes and evocative photography. For more than 55 years, it has been inspiring and informing Australians with the best in cooking, dining, travelling and shopping. Our critics bring the expertise of years of critical eating, drinking and writing to the table. Plus, as the country’s leading title in the luxury sector, Gourmet Traveller works closely with Australia’s leaders in the travel and hospitality industries to give our readers exclusive access. The Gourmet Traveller legacy is one of trust, prestige and relevance.

Styling by Amber de Florio

Ingredients

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