Inside Out (Australia)
TOMATO & GOAT’S CURD SALAD
SERVES 8 as a side PREPARATION TIME 10 minutes (plus 15 minutes resting time) COOKING TIME 5 minutes
750g mixed ripe heirloom tomatoes 100ml extra virgin olive oil 1 tsp sherry vinegar 3 sprigs basil, leaves picked and finely shredded 150g goat’s curd, to serve
1. Use a paring knife to cut a small cross in the base of half of the tomatoes. Blanch the scored tomatoes in a large saucepan of boiling water for 30 seconds or until the skins just start to loosen. Transfer blanched tomatoes to a large bowl of iced water until cool. Peel and discard the tomato skins.
2. Slice, quarter and dice the peeled and unpeeled tomatoes into a variety of shapes. Combine the tomato, oil and vinegar in a bowl. Season. Add basil. Toss gently to combine. Transfer to a serving dish. Set aside for 15 minutes for flavours to develop. Serve with goat’s curd.