(Serves 2-4 | GF)
Ingredients
Tomato Salad
- 2 large heirloom tomatoes
- ⅓ cup Pepe Saya crème fraîche
- ½ juice of a lemon & ¼ tsp zest
- Coarse sea salt
- Pepper
- 2 tbsp extra virgin olive oil
- Fresh parsley leaves
Seedy Granola
-
¼ cup sunflower seeds
- ¼ cup white sesame seeds
- ¼ tsp chilli flakes
- 1 tbsp maple syrup
- 2 tsp tamari
Method
- Prepare the savoury granola - preheat the oven to 180°C and line a flat baking tray with baking paper. In a small glass bowl, combine the sunflower seeds, sesame seeds, chilli flakes, maple syrup and tamari. Mix well, then spread out evenly over the base of the tray. Place the tray into the hot oven for 7-8 minutes or until the granola is golden brown. Let the granola cool on the tray for 10 minutes.
- Meanwhile, slice the heirloom tomatoes into 1-2 mm thick round slices and season generously with coarse sea salt. Let the tomatoes sit and ‘tenderise’ for 10 minutes.
- Next, place the creme fraiche, lemon juice and lemon zest into a small mixing bowl and whisk until smooth.
- Assemble the salad - smear the creme fraiche over the base of a round serving platter and top with the slices of tomato. Sprinkle over the granola and finish with a drizzle of extra virgin olive oil, some fresh parsley and a little salt and pepper.
Recipe by Brooke Kelly