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.
- 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
- 1Preheat 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.
- 2Meanwhile, 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.
- 3Spread 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.