Heirloom tomato and cannellini salad

Heirloom tomato and cannellini salad

By
From
Anjum's Indian Vegetarian Feast
Serves
4
Photographer
Emma Lee

Heirloom tomatoes are a motley crew. Happily, they taste great too. Serve this with griddled rustic bread.

Dressing

Ingredients

Quantity Ingredient
6 tablespoons extra virgin olive oil, plus extra for leaves
3 tablespoons red wine vinegar
1 garlic clove
1-2 red chillies, deseeded
salt, to taste
3/4 teaspoon caster sugar

Salad

Quantity Ingredient
600g heirloom or baby tomatoes
1/2 red onion, sliced
250g cannellini beans, cooked
mixed leaves
150g goat’s curd
or 150g soft, mild goat’s cheese

Method

  1. Blend all the dressing ingredients together.
  2. Cut the tomatoes into wedges. In a bowl, stir the red onion with 5 tablespoons of dressing. Then mix in the cannellini beans.
  3. Toss four handfuls of mixed leaves in a little seasoning and oil.
  4. Divide the tomato and beans between four plates. Mound the leaves on top. Break the goat’s cheese in chunks and place on top. Grind on black pepper, drizzle with more dressing and serve.
Tags:
Indian
vegetarian
Anjum
Anand
Asian
simple
healthy
easy
quick
fast
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