Tomato salad with corn fritters

SERVES 2- 4

For this salad, try and use as many different varieties of tomatoes as you can, including some green. The little crunchy corn nuggets bring texture and yumminess to the dish.

1 garlic clove

4 tbsp good-quality olive oil

2 tbsp lemon juice

300g tomatoes, mixed

Salt and freshly ground

black pepper

Few sprigs of fresh dill

Extra squeeze of lemon

(optional)

CORN NUGGETS

1 corn cob

1 medium egg, whisked

2 tbsp gluten-free flour

½ tsp baking powder

2 tbsp parsley, finely chopped

½ tsp salt

Oil, for frying

1 Select a large plate for serving the salad. Cut the garlic clove and rub it over the plate surface. Drizzle over the olive oil and lemon juice. Add the cut tomatoes and toss them gently in the dressing. Season with salt and pepper, and set aside while you make the nuggets.

2 Remove kernels from the corn cob – I use a serrated knife. Whisk the egg with the flour, baking powder, parsley and salt. Stir in the corn.

3 Heat 1cm of oil in a small pan or saucepan. When hot, drop in teaspoonfuls of corn batter and cook until golden. Turn when needed.

4 Pile nuggets onto the salad, scatter over fresh dill and serve. Squeeze over some extra lemon juice if you like – lemon juice makes everything taste better!

Passata is available at most supermarkets and I like to keep a jar on hand to add richness to stews, casseroles etc. It’s milder than tomato paste or purée, but more concentrated than tinned tomatoes.