TOMATO SALAD WITH PESTO

This salad is summer on a plate and would be a beautiful meal all on its own. Like all recipes with few ingredients, it relies on really good-quality ones. Ideally, use homegrown tomatoes, but otherwise buy some vine-ripened ones from the shop or market, along with a few lovely balls of fresh mozzarella. Make sure your tomatoes are at room temperature before you start – this does make a big difference to the flavour.

Serves four to six INGREDIENTS

For the pesto

50g basil leaves 4 mint leaves 2 garlic cloves, roughly chopped

80g pine nuts, toasted 45g grated parmesan or pecorino cheese, or more as needed

Grated zest and juice of 1 lemon, or more as needed 125ml olive oil, plus extra for storing

½ tsp sea salt

For the salad

700g mixed heirloom tomatoes 4 fresh mozzarella balls 2 tbsp olive oil

Juice of 1 lemon

Chilli flakes, to serve

METHOD

For the pesto, combine all the ingredients in a blender or food processor and blitz until the pesto has a nice thick consistency. Taste and add more salt, lemon juice or cheese if needed.

Spoon into a glass jar and seal with a little extra olive oil, then keep it in the fridge until needed. h Thickly slice the tomatoes and arrange them on a serving platter. Tear the mozzarella balls into rough pieces and add them to the platter.

Spoon about 60g of 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.