SPICY TOMATO TARTARE ON CRUNCHY CIABATTA
SERVES 1 PORTION
4 ripe tomatoes
1 1/4 oz. (40 g) pitted black olives
1⁄2 tsp. sea salt
pinch of freshly ground mixed
coloured peppercorns
finely grated zest and juice of 1/2 unwaxed lemon
2 1/2 tbsp. extra virgin olive oil
1/2 tsp. balsamic vinegar
1/2 tsp. agave syrup
1–2 tbsp. chopped basil leaves
4 slices of ciabatta bread
NUTRITIONAL VALUES
Calories: 1391kcal
Fat: 93.9g (14.2g S.Fat)
Carbs: 134.2g
Protein: 23.1g
Sugar: 23.1g
Sodium: 2993mg
METHOD
To skin the tomatoes, score a cross into the skins on the opposite side from the stalks, place in a bowl, pour over boiling water, and leave for a few minutes. Plunge into cold water to prevent them from cooking; the skins should simply peel off. Remove the seeds and quarter them, then finely chop the flesh. Chop the olives finely.
Combine the tomatoes and olives with the salt, pepper, lemon zest, 1 tsp lemon juice, 1 tbsp oil, vinegar, agave syrup, and basil in a mixing bowl. Taste and season with more lemon juice, salt, and pepper if desired.
In a large pan, heat the remaining 1 1/2 tbsp. oil and toast the ciabatta slices on both sides until golden brown. Remove from the pan and set aside to cool. Separately pack the ciabatta and tomato tartare to take with you. Simply spread the tomato tartare on the slices of bread to serve.
Combine the tomatoes and olives with the salt, pepper, lemon zest, 1 tsp lemon juice, 1 tbsp oil, vinegar, agave syrup, and basil in a mixing bowl. Taste and season with more lemon juice, salt, and pepper if desired.
In a large pan, heat the remaining 1 1/2 tbsp. oil and toast the ciabatta slices on both sides until golden brown. Remove from the pan and set aside to cool. Separately pack the ciabatta and tomato tartare to take with you. Simply spread the tomato tartare on the slices of bread to serve.
