I started my leftover-defrost-declutter process at the weekend not with a recipe but with a rather wasteful trashing of the large, by-now-unhappy-looking, piece of watermelon. So that salad idea was out. Then I made Bill Granger’s honey and garlic chicken again (lovely, but I think set honey works better than runny; the runny stuff seems to burn) and, finally it was onto the veg.
Now plum tomatoes aren’t necessarily something that need much dressing up; I always think of them as perfect additions to a meal or a sandwich rather than an ingredient with which to cook. But, being so full of flavour and juice already they do make incredible, and quick, salads too. And, on a day like today, when London is melting, the speed of this one inspired by Hugh Fearnley-Whittingstall is very welcome. If you wanted more than just salad and bread, you could bulk this up with some feta or black olives but then you might as well make a Greek salad and have done with it.
For two you will need:
Cupboard (or things you may already have)
olive oil, 1-2 tablespoons
sea salt and freshly ground black pepper
granulated sugar, a small pinch
plum tomatoes, 250g
small red onion, ¼-½
fresh mint leaves, a handful
capers in brine, 1 tablespoon
some good bread or pitta breads, to serve
1. Zest the lemon (save the zest to use in something else or mix it in with the dressing) then halve and juice one half.
2. Mix the lemon juice with the oil, a little sugar and some salt and pepper.
3. Peel and finely chop the ¼-½ red onion, rinse the mint and the capers and put them all in a bowl.
4. Halve the plum tomatoes and add to the bowl with the mint, capers and onion. Stir to mix together, tip over the dressing, season and serve with some bread.