tomato salad

I love a good tomato salad. It works with most dishes and it's a fantastic way to enjoy tomatoes when they're at their best. I know it's not the tomato season in the UK yet but my local Turkish supermarket had some amazing vine tomatoes in that I just couldn't resist this weekend. The key to making this taste even more delicious is to prepare it at least 30minutes in advance of eating it to allow the flavours to fully develop and to make sure you serve it at room temperature. A cold tomato salad is a tasteless tomato salad. This is super easy to make and goes particularly well with grilled meats such as these spicy harissa chicken skewers



Ingredients
3 large vine tomatoes, sliced finely
2 spring onions finely chopped
generous pinch of salt
several turns of freshly ground black pepper
1-2tbsp extra virgin olive oil (or to taste)
handful of flat leaf parsley, finely chopped
handful of fresh dill, finely chopped

Put all the ingredients together in a serving dish and mix together. Cover with a plate or cling film and set to one side until ready to serve.

salted caramel frosting

Ingredients

100g butter, at room temperature

200g icing sugar, sieved

1-2 tbsp milk

1 tsp vanilla extract (optional)
2 tbsp tinned caramel
1 tsp salt

1. Using an electric mixer, beat the butter until soft.
2. Gradually add the sugar until thoroughly combined, smooth and creamy.
3. Add the caramel, salt and vanilla and mix thoroughly
4. Finally add the milk bit by bit until you have your desired consistency.
5. Chill for at least 30 minutes before using.