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05/09/2024

Recipe | Marinated Heritage Tomato Salad, Ewings Smoked Salmon, Torn Sourdough, Fennel, Mint Pesto | World Wellness Weekend

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Marinated Heritage Tomato Salad, Ewings Smoked Salmon, Torn Sourdough, Fennel, Mint Pesto

Serves 2

  • 100g smoked salmon
  • 200g mixed ripe heritage tomatoes, sliced into even sizes
  • 3 tablespoons olive oil
  • 1 tablespoon sherry vinegar
  • 1 bulb fennel, finley sliced
  • 100g sourdough, torn and lightly toasted
  • 80g fresh mint
  • 50g toasted pinenuts (keep 1 teaspoon back for garnish)
  • 1 garlic clove
  • 125ml olive oil
  • Zest of 1 lemon
  • Edible herbs and flowers

1) Place the tomato pieces into a bowl and coat with the oilive oil, sherry vinegar and season with sea salt, black pepper and half a teaspoon of caster sugar. Allow to marinade at room temperature for one hour before eating.

2) To make the pesto, place all ingredients into a food blender and blitz until smooth. This can be placed into a refrigerator in a sealed container until needed.

3) Slice the smoked salmon into ribbons and finely slice the fennel on a mandolin.

4) To serve put a spoonful of pesto in a bowl and toss the shaved fennel in pesto, layer up all the ingredients, and finish with the remaining toasted pine nuts, herbs and flowers.


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