tomato and marinated fennel salad

 

This came about by pure luck.  I was raiding the fridge for some lunch inspiration today.  I had intended on making a tuna salad when I came across these beautiful heirloom tomatoes.  I didn't buy them so it was a lovely surprise.  They obviously found their way back after a weekend away with friends where we each took turns cooking a meal.  Somehow they were packed in my bags.  I love the fact they were.  They were so pretty I had to get out my camera.  I sliced them up and mixed them with a fennel bulb which I marinated in vinegar.  It was a combination perfect for summer.  I wanted to add another element of colour so grated some radishes with little pink tufts of flavour.  The radish and the fennel are a match made in heaven. 

 

 

 

 

 

Ingredients:

 

• Assorted tomatoes
• 1 fennel bulb
• 3 spring onions
• 4 grated radishes
• feta cheese
• white wine vinegar
• olive oil

Method:

 

1) Slice the fennel and pour vinegar over so that it just covers the fennel, season with salt and pepper and leave for 30 mins.

 

2) Slice the tomatoes, spring onions, and sprinkle over the crumbled feta and radishes.  Add  the fennel.

 

3)  Season with olive oil and the remaining vinegar from the fennel.

 

 

 



pasta primavera

I found these pretty pasta swirls in Tuscany and have been saving them for something special.  I wanted to make something tasty yet still maintain their beauty...this is what came to mind.  A refreshing pasta primavera served cool with my take on a Spanish Caprese salad.

I love this meal for its simplicity and fresh flavours.

The original idea uses fresh basil however when I came to making it, I realised I didn't have any, and had no choice but to go with what I had - fresh coriander.  I loved this change and it has now become my recommended version.

This dish works best using sweet vine ripened tomatoes.

Pasta Primavera
Serves 4

You'll need:

• 400g pasta shapes (you can use whatever shapes you like, fusilli, shells, tubes)
• vine ripened tomatoes (about 12-14 depending on how much sauce you prefer) 
• 1 clove of garlic, grated
• 1 small bunch of fresh coriander, chopped  (you can use basil if you prefer)
• grated Parmesan
• 2 Tbs olive oil, good quality
• salt & pepper to taste

Method:

1) Bring the pasta to boil in a pan and cook until al dente, remove and rinse with cool water.

2) In a separate bowl, finely chop the tomatoes making sure to pour all the tomato juices in the bowl.  Add the grated garlic and chopped coriander, mix and leave till all the juices are mixed.

3)  When the pasta is ready add the pasta to the tomatoes and mix with a good swig of olive oil.  Season with salt and pepper and grate fresh Parmesan over and serve

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I love serving this pasta with a Spanish inspired tomato salad.   I know what you thinking, a slight case of tomato overload but trust me these two dishes work very well together with the flavours all marrying up deliciously.

Now I can't take all the credit for this salad.  It's an adaption of a Jamie Oliver creation.

You'll need:

• 10 ripe vine ripened tomatoes
• half a length of chorizo
• 1 mozzarella ball
• small bunch of parsley, chopped
• 1 tbs olive oil
• 1 Tbs balsamic vinegar
• salt and pepper to taste

Method:

1) Slice the chorizo and fry gently in a pan until it starts to crisp.
2) Roughly chop the tomatoes.  I like it quite chunky not too refined.  Add the sliced mozzarella.
3) Add the chorizo and pour the oil from the pan over the salad.  Add the chopped mozzarella.
4)  Pour over the balsamic vinegar and season with salt and pepper.