Tomato, Fennel and Pistachio Salad (gf) (v)

This is a fresh and beautiful salad that works wonderfully alongside chicken or lamb. It’s also great piled onto toasted sourdough.

1 teaspoon fennel seeds

400 grams mixed tomatoes, sliced

350 grams cherry tomatoes, halved

70 grams pistachios, roasted, chopped

2 tablespoons baby basil leaves or torn large leaves

1 tablespoon dill leaves salt and cracked pepper

DRESSING

1 clove garlic, crushed 1 teaspoon honey

1 tablespoon apple cider vinegar

2 tablespoons olive oil

DRESSING: Combine the ingredients in a jar, place the lid on top and shake to emulsify. Season with salt and pepper.

In a small frying pan, dry-fry the fennel seeds for 2-3 minutes until aromatic.

Place the tomatoes in a large bowl. Add the dressing, fennel seeds, pistachios and fresh herbs. Use your hands to gently toss the ingredients together and season well. Transfer to a serving plate. SERVES 4-6