Tomato with Rocket Salad

A very colourful, sweet and nutty salad.
24  small red and gold tomatoes, halved
4 Tbsp virgin olive oil
1 Tbsp lemon juice
2 Tbsp shallots, finely chopped
1 clove garlic, crushed
1 tsp fennel seeds, toasted and crushed
4 large truss tomatoes
100 g rocket leaves
10 g basil leaves
1 1/2 Tbsp oregano leaves
salt and pepper to taste
In a large bowl toss the small tomatoes, 2 Tbsp olive oil, lemon juice, shallots, garlic, 1/2 tsp fennel seeds and a little salt.Allow to marinate for 10 minutes.
Slice the large tomatoes thickly. Arrange the slices on a serving plate. Drizzle over the remaining olive oil and season with salt and pepper to taste. Scatter over the remaining fennel seeds.
Tear the rocket, basil and oregano leaves. Toss them in with the marinaded tomatoes.
Scatter the mix over the serving plate of large tomatoes. Season with salt and pepper if necessary.
Serves 4 people as a salad or 8 people as an accompanying salad.

About heatherlamont

I was brought up in the Belgium Congo (DRC). Trained as a nurse and midwife in England with tropical diseases from Liverpool University. Married Tony Lamont in Rhodesia (Zimbabwe). Lived in England for 20 years. Wrote GOURMET VEGAN published by Gollancz. Moved to Australia in 1995. Tony and I now live on a farm in Queensland Australia.
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