COURTESY AND CREDIT: SEAN GRANGER

@GRANNY MOUSE COUNTRY AND SPA

A mixture of confit cherry tomatoes, pickled green tomatoes, heirloom halves and oil-cured sundried tomatoes, dressed and topped with caramelized onion

Ingredients:

250g       Heirloom cherry tomatoes
100g       Vine tomatoes
100g       Roma tomatoes
100g       Green tomatoes
50g         Sundried tomatoes

Heat 150ml oil until hot (almost smoking), take off heat, add garlic (10 ml) and sundried tomatoes and allow to cool.

Ingredients for Pickling Juice:

200g       Garlic, minced
250ml    White vinegar
50g         Dried dill
50g         Black peppercorns, ground
30g         Turmeric
50g         Sugar
30g         Salt

Mix all ingredients in a blender and emulsify. Add halved green tomatoes to pickle and marinade, for at least 30 minutes.

Caramelised Onion:

100g       Red onion
100g       White onion
Fry onions on a low heat until golden in colour.

Balsamic Reduction:

100ml    Balsamic Vinegar
50ml      Honey

Bring to a low simmer in a pan and reduce by half or the consistency of a runny syrup is reached.

Salad Base:
Rocket
Watercress
Romain lettuce
Croutons

On your base of salad leaves, lay out your tomato medley and top with caramelized onions. Drizzle with balsamic reduction and enjoy.