TOMATO AND BASIL SALAD WITH WHIPPED GOAT’S CHEESE

The more variety in the tomatoes you use here – in terms of colour and size – the better this salad is for you.

Serves 2 Prep 10 mins PERSERVING 442cals

PROTEIN 17g

CARBS 6g FAT 36g

FIBRE 1.5g

200g (7oz) mixed tomatoes, halved or sliced if large

A small handful of fresh basil leaves, torn

Sea salt and freshly ground black pepper

125g (4½oz) soft, rindless goat’s cheese 2tbsp extra-virgin olive oil 4tbsp full-fat live Greek yoghurt (around 50g/1¾oz) 2tbsp pine nuts (around 18g/½oz) or 20g (¾oz) walnut pieces, lightly toasted

A few drops of balsamic vinegar, ideally the thick variety

Arrange the tomatoes and basil on two plates and season. Place the goat’s cheese in a bowl with 1tbsp of the olive oil and the yoghurt and beat well until light and creamy. Drop spoonfuls on to the two salads, then sprinkle with the toasted pine nuts or walnuts. Drizzle with the rest of the olive oil and the balsamic vinegar just before serving.