Ingredients

Method

• 3 large tomatoes
• 1 dill, small bunch
• 1 small bunch chives, finely chopped
• 1 small bunch Italian parsley, finely chopped
• 2 cloves garlic, finely chopped
• sea salt and freshly ground black pepper, to taste
• 1⁄4 cup balsamic vinegar
• 1⁄4 cup extra virgin olive oil
• 50 g butter, softened
• 8 thick slices white bread
• 40 g wild rocket, washed
• 200 g Woolworths sheep-and-goat’s milk feta, sliced
• 2 large avocados, sliced

Method

Ingredients

1. Prepare an ice bath by filling a medium- sized bowl with water and a few handfuls of ice.

2. Bring a large saucepan of salted water to the boil. Lightly score the bases of the tomatoes and lower them into boiling water. Blanch for 1 minute or until the skin blisters lightly, then remove from the pot and submerge in the iced water.

3. Carefully peel the tomatoes and cut them into large dice. Place in a bowl. Add the herbs and garlic and season. Toss in the balsamic vinegar and olive oil and combine until the tomatoes are well coated. Allow to stand for 10 minutes at room temperature to marinate.

4. Spread the butter onto the bread and top with the rocket, feta and avocado, then spoon over the tomato. Slice in half and serve.

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Photographs: Myburgh Du Plessis
Production: Khanya Mzongwana
Food assistant: Leila-Ann Mokotedi