AVOCADO AND RED ONION SALAD
500g assorted tomatoes in different colours and shapes 125g-150g buffalo mozzarella or burrata, torn into 3cm pieces a few torn basil leaves or handful of rocket
Cut out the core (cherry tomatoes excluded), then halve, quarter or slice the tomatoes depending on their size. Place in a bowl, season with sea salt and leave for 30 minutes to draw out the juices.
Arrange the tomatoes on a large shallow plate, tuck in the burrata or mozzarella and the basil or rocket, then pour over 3 tbsp of olive oil and serve.
The onions are lightly pickled here which marries beautifully with the creamy avocado.
½ small red onion, very finely sliced into half-moons
1 tbsp lemon juice, plus 1 level tsp finely grated zest
2 large avocados, halved and pitted
Place the onion in a large bowl, separating the strands, season well with salt, rubbing it into the onion. Add the lemon juice and zest plus 2 tbsp of olive oil. Set aside for
30-60 minutes for the onion to soften.
Slice the avocados into long thin strips in the shell. Scoop these out using a spoon then spread over a plate and drizzle over the onion and dressing.