“This salad shows that you can use a few simple ingredients but lift them into a new dimension with the simple technique of reducing the cooking liquid. It’s about playing around with the ingredients to give you a superior result. Serve this dish on a large platter or, for rustic appeal, in the roasting pan.”
- 80 gm (¼ cup) natural almonds
- 12 perfectly ripe, juicy vine-ripened tomatoes
- 2 tbsp olive oil, plus extra to serve
- 105 gm (¾ cup) large golden raisins
- 6 garlic cloves, unpeeled, bruised
- 6 pieces lemon peel, removed with a peeler, pith removed
- 2 long red chillies, seeds removed, thinly sliced
- 8 marjoram sprigs
- 2 fresh bay leaves
- 1 tsp fennel seeds, lightly crushed in a mortar and pestle
- 150 gm Persian feta, coarsely broken
- 1Preheat oven to 220C. Spread almonds on an oven tray and roast until golden (4-5 minutes). Set aside to cool, then coarsely chop or coarsely crush in a mortar and pestle.
- 2Meanwhile, place tomatoes in a roasting pan in a snug single layer. Drizzle with olive oil and scatter with raisins, garlic, lemon peel, chilli, marjoram, bay and fennel seeds, season to taste and roast until tomatoes blister and bleed their juices (15-20 minutes).
- 3Remove from oven, pour pan juices into a small saucepan, reduce over high heat until thick and syrupy (3-5 minutes), then pour over tomatoes to glaze.
- 4Scatter tomatoes with feta and almonds, drizzle with extra olive oil, then season with freshly ground black pepper and serve hot.
This recipe is from the February 2010 issue of .