For the salad:
4 Heritage tomatoes – one of each colour: green, yellow, orange and red
300g Mixed leaf salad
2 tbsp Balsamic glaze
1/2 Red chilli
Pinch of Maldon sea salt and cracked black pepper

For the herb oil:
500ml good quality rapeseed oil
Handful each of fresh basil, thyme, chives, parsley


To make the herb oil simply combine the ingredients in a blender and blitz until smooth.
Transfer to a squeeze bottle and ensure the hole is large enough to allow the herbs to come out!

For the salad:
Chop the tomatoes into 6 or 8 pieces. This should be done so you get segments rather than slices
Combine the tomatoes, leaves and a good glug of herb oil in a bowl and toss together
Plate this by gently turning the salad into almost a ball in your hand and placing in the centre of a plate
Finely slice the chilli into rings and scatter a small handful on top of the salad
Finish by drizzling the balsamic glaze over the salad.

TIP: you can easily make your own balsamic glaze by heating 100ml of balsamic vinegar and 2 tbsp of sugar in a pan until thick and syrupy

Features more veg
Features more veg