Summertomatoeswith
Bloody Mary dressing
SERVES 4
35 gm(⅓cup)rolledoats
1½ tbspfinelygratedparmesan
80 ml(⅓cup)extra-virginoliveoil
40 gmalmonds,coarselychopped
300 gmsheep’smilkyoghurt
1 tbsphorseradishcream
½ tspTabascosauce
1 tspWorcestershiresauce
2 tbspwhitebalsamicvinegar
2 tbspbasil,finelychopped,
plusextraleaves,toserve
1.2 kgassortedripeheirloomtomatoes,
slicedorhalved
400 gmcannedbutterbeans,
rinsedanddrained
2 innercelerystalks(about200gm),
thinly sliced, inner leaves reserved
1 Preheatovento200°Candline
a largebakingtraywithbakingpaper.
Combineoats,parmesanand1½tbsp
oilonthetrayandtosstocombinethen
bakeuntilgolden(15minutes),adding
thenutsinthelast5 minutes.Season
totasteandsetasidetocoolslightly.
2 Meanwhile,combineyoghurt,
horseradishcream,Tabascoand
Worcestershirein a bowlandseasonto
taste.Whiskvinegar,remainingoiland
basilina smalljugandseasontotaste.
3 Spreadyoghurtmixtureontoserving
platesandtopwithtomatoes,beans,
celeryandceleryleaves.Drizzlewith
dressingandscatterwith oat crumble
and basil leaves.➤
MAKEITAMEAL
Servealongsidegrilled
whitefishorhalloumifor
a lightsummersupper.