By Nadine Smith
There is nothing like the flavour and variety of early autumn tomatoes, here they are propelled next level with the addition of a bright Bloody Mary dressing! Serves 4.
Ingredients
For the sunflower seed cream
- 1 cup sunflower seeds
- 1 cup chicken or vegetable stock
- 1 cup of milk
- 1 garlic clove, squashed with the flat side of a cooks knife, skin discarded
- 1 bayleaf
- Squeeze of lemon juice
- 3 tbsp extra virgin olive oil
- Salt flakes & freshly ground pepper to season
For the Bloody Mary dressing
- 60ml Corporal Freddies Worcestershire sauce
- 6 drops tabasco sauce
- 1/2 tsp grated ginger
- 30ml extra virgin olive oil
- 30ml sherry vinegar
- 30ml warm water
- Salt flakes & freshly ground pepper to season
For the salad
- 600g mixed tomatoes, cut into thick slices
- Parsley sprigs
Method
Place the sunflower seeds, stock, milk, crushed garlic and bayleaf into a saucepan over a medium heat. Simmer for 25 minutes or until the sunflower seeds are soft and most of the liquid has evaporated.
Remove the bayleaf and discard, then transfer to a blender adding the lemon juice and EVOO and blitz to a smooth paste. You may need to add a teaspoon or two of water to loosen the mixture to achieve a silky creamy paste.
Season with salt and pepper, transfer to a small bowl covering the surface and refrigerate until required.
To make the Bloody Mary dressing, combine all of the ingredients in a small bowl, whisking with a fork to emulsify. On a serving plate, add randomly placed plump spoonfuls of sunflower cream, top with sliced tomatoes, parsley and finish with the epic Bloody Mary dressing. Serve immediately.
