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. 


    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


    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.


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