Tomato salad with pesto

All recipes with few ingredients rely on high-quality produce. Ensure the tomatoes are at room temperature – it makes a difference to the flavour.

SERVES 4-6

* 700g mixed heirloom tomatoes

* 4 fresh mozzarella balls

* 60g pesto (see Cook’s note for method)

* 2tbsp olive oil

* Juice of 1 lemon

* Chilli flakes, to serve

FOR THE PESTO

* 50g basil leaves

* 4 mint leaves

* 2 garlic cloves, roughly chopped

* 45g grated parmesan or pecorino cheese * 80g pine nuts, toasted

* Grated zest and juice of 1 lemon

* 125ml olive oil

* ½ tsp sea salt

1 Thickly slice the tomatoes and arrange them on a serving platter. Tear the mozzarella balls into rough pieces and add them to the platter.

2 Spoon the pesto over the salad. Drizzle the olive oil and lemon juice over the top and season with freshly ground black pepper. Sprinkle the salad with chilli flakes, to taste.