Ingredients

Method

• 4 firm, ripe yellow or red tomatoes, sliced
• 4 firm, ripe dessert peaches, halved, quartered or sliced
• rocket a handful (optional)
• For the yellow tomato vinaigrette:
• 200 g ripe baby yellow tomatoes
• 1 garlic clove, crushed
• 2 T apple cider vinegar
• 1/2 t honey
• 1/2 t Dijon mustard
• 1/3 cup olive oil
• sea salt and freshly ground black pepper, to taste

Method

Ingredients

1. Place the tomatoes and peaches on a platter and spoon over some of the dressing.
2. Tuck in some rocket. To make the dressing, blend the tomatoes until juiced. Blend in the remaining ingredients.

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