Name: Palm heart and tomato salad
Prep time: 10 min
Total time: 10 min
Yield: 8
Ingredients: 80 ml extra-virgin olive oil (1/3 cup); 2 tbsp white wine vinegar; 2 400gm cans palm hearts, drained and cut into 4cm slices (see note); 220 gm vine-ripened baby Roma tomatoes, halved (about 10); ½ white onion, thinly sliced; 8 butter lettuce leaves, to serve

Fresh or canned palm hearts are widely used in the Caribbean and South America in refreshing salads.

Ingredients

80 ml extra-virgin olive oil (1/3 cup)

2 tbsp white wine vinegar

2 400gm cans palm hearts, drained and cut into 4cm slices (see note)

220 gm vine-ripened baby Roma tomatoes, halved (about 10)

½ white onion, thinly sliced

8 butter lettuce leaves, to serve

Method

Main

1.Combine oil and vinegar in a bowl and whisk to combine. Season with sea salt and freshly ground black pepper and set aside.

2.Place palm hearts, tomato and onion in a bowl, pour dressing over and toss to combine. Divide mixture between lettuce leaves and place on a serving platter.