This recipe was created by Kali Hamm, a veg scheme member and plant-powered chef. Follow her at kalicooking.com, on twitter and instagram
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A proper summer salad, celebrating fresh tomatoes and peaches. Little needs doing to these sweet fruits in the height of season. So this is a quick and easy, but delicious and quirky enough to impress guests.
Serves 4 as a side dish or part of a spread
Roast your pistachio at 160c for 10 minutes, then roughly chop.
Cut the tomatoes and peaches into bites size pieces, I like to do these at different angles for some more fun shapes then just squares.
When you’re ready to serve, mix through your dressing a table spoon at a time, as you won’t need all of it, season to taste.
Finish by mixing through torn basil and top with chopped pistachio.
4 large tomatoes
2 peach
25g pistachio
handful basil
Dressing
2 tbsp red wine vinegar
1 tbsp lemon juice
80ml olive oil
This makes a little extra but it’s a great staple dressing to have in your fridge, so save any extra for another salad.
salt and pepper to taste