Keto bread
Try this keto almond bread for a healthy bread replacement that's made with nuts and seeds. The loaf will be slightly wet but you can dry the slices in an oven or toast them
Tomato salad with ricotta, broad beans & salsa verde
- Preparation and cooking time
- Prep:
- No cook
- Easy
- Serves 4
Skip to ingredients
- 650g heirloom tomatoesof different shapes and sizes, sliced and cut in different ways
- ½ red onionfinely sliced
- 100g podded broad beans
- 50g ricotta
For the salsa verde
- 1 pack flat-leaf parsleyleaves picked
- 3 tarragonsprigs, leaves picked
- 1 pack basilleaves only
- 1 pack chervilleaves only
- 1 clove garlicfinely chopped
- 1 tsp Dijon mustard
- 2 tbsp small capersdrained
- 150ml extra virgin olive oil
- 1-2 tsp good quality sherry vinegar
Nutrition: Per serving
- kcal418
- fat40g
- saturates6g
- carbs8g
- sugars6g
- fibre5g
- protein5g
- salt1.1g
Method
step 1
Toss the sliced tomatoes and onion in a bowl with a bit of salt and set aside.
step 2
Finely chop the herbs for the salsa verde. Pound the garlic, Dijon mustard and capers using a pestle and mortar and add to the herbs. Add seasoning and the oil. Add the vinegar, little by little, tasting as you go, until the sauce has the right amount of acidity – it needs to be punchy without losing the grassy, fresh flavour of the herbs.
step 3
Bring a pan of water to the boil and plunge the broad beans in for a couple of mins, then drain, cool in cold water and peel away the shells.
step 4
Divide the tomatoes and onions between plates or spread out on a platter. Dot the ricotta around and spoon over the salsa verde. Scatter with broad beans and serve.
