As the wild garlic season comes to an end...
SAN MARZANO TOMATOES, PISTACHIO & WILD GARLIC DRESSING
Ingredients
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150g JULIENNE BRUNO Superstraccia
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2 x San Marzano tomatoes
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8 x Santini tomatoes
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50ml golden rapeseed oil
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2/1 tsp Dorset sea salt
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Dressing 30g wild garlic leaves
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20g curly parsley
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5g basil leaves
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50g pistachios
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100ml golden rapeseed oil
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zest and juice of lemon
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1/2 tsp Dorset sea salt
Method
- Heat 1 to 2 tablespoons of golden rapeseed oil in a non-stick frying pan. Place the tomatoes cut side down and cook gently over a medium-low heat for around 10 minutes, until softened and lightly caramelised. Keep warm.
- Roughly chop the wild garlic, parsley and basil, then add to a blender with the pistachios and half of the oil. Blend to a chunky consistency, then slowly add the remaining oil. Stir in the lemon zest and juice, and season to taste.
- Spoon the Superstraccia onto a serving plate. Top with the warm tomatoes and their juices, then drizzle generously with the dressing. Enjoy this dish with some fresh focaccia for dipping and scooping up all the flavours.
