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