Tomato Rose Salad
An old fashioned salad, but so appropriately romantic in February when tomatoes are at their best!
Serves 4
YOU WILL NEED
- 5 ripe red tomatoes
- Ina Paarman's Vegetable Spice
- olive oil
- basil leaves for garnish
Method
Boil the kettle and pour boiling water over 4 of the 5 tomatoes, keep the best one out to peel with a knife and make the tomato rose.
Peel the chosen tomato thinly with a small sharp knife, in two long strips, starting from the bottom (these peels are rolled up and used as a tomato rose garnish).
Remove the other four tomatoes from the boiling water and cover with cold water. Cut a cross through the bottom skin of each tomato and pull of the skins.
Slice all the tomatoes into rings and arrange on a flat platter. Season with the Vegetable Spice and drizzle with olive oil.
Garnish with the tomato rose and basil leaves for serving.