Digest

Tomato

what I’m cooking

Late-summer, low-maintenance salads have been the order of the day at my house lately. From an easy caprese with tomatoes and basil from the garden, to raw grated courgette with good-quality olive oil and parmesan and herbs, to roasted kumara – I’ve been roasting it in coconut oil, sprinkled with polenta, and then adding salad greens and nuts. Soba noodles are on high rotate too: with various veggies shredded through them, and a chilli-sesame oil-citrusy dressing. Simple, quick, and delicious. Delaney Mes At this time of year, I keep any food preparation involving the application of heat to a minimum. We have a large vegetable garden and the beans are booming: I lightly cook Fin de Bagnol, fine french beans, whole for 2-3 minutes and then I fine-shred a few courgettes into a bowl, salt them lightly and drain for 15 minutes. Combine these with a kaffir lime rind and lime oil dressing and add a few cherry tomatoes or chunks of big tomatoes. A final flourish with creamy French goat’s cheese and that’s almost dinner. Tonight I’m grilling a whole snapper to go with that. Other regulars are teriyaki salmon or chicken thighs. A favourite lunch is a F.A.T (or in my case a G.A.T): goat’s cheese, avocado and tomato on sourdough bruschetta. And sometimes it’s a sushi salad. I buy sushi, then cut it up over lots of lettuce, tomato, and cucumber and with a very fusion touch, drizzle with pomegranate molasses and olive oil. Sue Story
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