Serves: 8
INGREDIENTS
800 grams mixed tomatoes e.g. yellow, red cherry, roma, beefsteak
Gremolata
1⁄2 small red onion, very thinly sliced
finely grated zest 1⁄2 orange and 1 lemon
2 tablespoons each finely chopped flat-leaf parsley and mint
1 clove garlic, finely chopped
To finish
olive oil
sea salt and freshly ground pepper
150 grams firm ricotta
small black olives
METHOD
Roughly chop the tomatoes, keeping them in good sized pieces and leaving any tiny ones whole.
Gremolata: Soak the onion in a bowl of cold water for 10 minutes. Drain and squeeze dry in a tea towel. Combine with the other ingredients in a bowl and season.
To serve: Arrange the tomatoes on a serving platter, drizzle with olive oil and season.
Break the ricotta into pieces and dot between the tomatoes. Scatter over the gremolata and the olives.
Christmas menu: Serve with Pumpkin and Haloumi Risotto Cakes with Pomegranate Sauce, Baked Salmon with Grape, Almond and Herb Salad, Mushroom, Edamame Bean and Crouton Salad, and a Chocolate Fig and Hazelnut Meringue with Summer Berries and Mango to finish.
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latest issue:
126
We start by sharing what’s on the dish team’s radar, what we’re watching, listening to and reading. Harry Butterfield puts a twist on his Nonna’s agnolotti, Malissa Fedele reminds us of the importance of fibre, and Phoebe Holden fulfils a long-held dream, sitting down with Yotam Ottolenghi. Autumn is an abundant time, we make the most with pumpkin, kūmara, cabbage, cauliflower, feijoas, apples and pears. We’re dishing up dinners for two, including a Chicken Dumpling Lasagne, alongside easy weeknight meals. We honour our mums, revisit timeless classics, and add a little baking challenge. This issue, we encourage you to slow down, to enjoy writing your shopping list, and spending time in the kitchen. Because even when life feels relentless, there’s always space to share something delicious.