HEIR­LOOM TO­MATO, WATER­MELON AND CON­FIT LEMON SALAD

Sunday Herald Sun - Stellar - - Weekly Planner -

SERVES 4

1 cup (220g) caster sugar 2 seed­less lemons, thinly sliced 750g heir­loom toma­toes (or other toma­toes) ¼ water­melon, cut into chunks ½ bunch basil, leaves picked 100ml ex­tra virgin olive oil Juice of 1 lemon Place 750ml water and sugar in a saucepan with 3 tsp salt and place over medium heat.

“This zing­ing salad cham­pi­ons the to­mato”

Bring to a gen­tle simmer and re­move from heat. Cool, then add lemon slices. Cover with bak­ing pa­per to en­sure lemons are sub­merged and place back on the low­est heat pos­si­ble. Cook for 30 min­utes, or un­til the lemon rind has be­come translu­cent. Drain, then cool com­pletely in the liq­uid.

Cut the heir­loom toma­toes into quar­ters and ar­range them on a serv­ing plat­ter with the diced water­melon. Add a few slices of the con­fit lemon and sprin­kle with the basil leaves. Sea­son well to taste with salt and cracked black peppe. Fin­ish by driz­zling over the olive oil and lemon juice.

NUTRI­TION • 4G PRO­TEIN • 4G SAT FAT • 77G CARB • 77G SUG­ARS • 25MG SODIUM • 540 CAL (2255KJ)

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