Green Tomato Salad and Anchovy Toast

Elena Duggan

Ingredients:

  • 1kg Green tomatoes
  • ½ cup fresh baby basil, leaves only, reserve some
  • ½ cup fresh oregano, leaves only, reserve some
  • ¼ cup fresh thyme, leaves only, reserve some
  • 100g soft feta, crumbled
  • 1tsp salt, Murray River pink
  • 2 medium bread rolls, gluten free optional
  • 100g fresh or lightly oiled / cured anchovies
  • 1 lemon, zest only

Dressing

  • 100g EVOO, Australian
  • 50gg Red wine vinegar
  • 3 French shallots, finely diced
  • White pepper, to taste
  • Murray River salt, to taste
  • Optional Honey or Stevia to taste

Optional

  • Feta can be replaced with coconut yoghurt for a dairy free or vegan alternative.
  • Use garlic and lemon toast instead of anchovies.

Method:

  1. Preheat grill oven to 180° Celsius.
  2. Cut tomatoes into a combination of slices, wedges and unusual shapes.
  3. Toss shallots through vinegar along with salt and pepper and allow sitting and softening for 15minutes.
  4. Add olive oil herbs and tomatoes to vinegar shallot mixture and gently toss through.
  5. Crumble the feta over the salad and garnish with reserved herbs.
  6. Slice bread rolls and place anchovies, some of their oil and sprinkle the lemon zest evenly across the bread. Flatten out with the back of a knife so the anchovies are really a part of the toast. Grill on a lined tray for 5 minutes or until golden and crunchy and serve immediately alongside salad.

Health Notes:

  • Gluten free, optional
  • Grain free, optional
  • Nut free
  • Vegetarian
  • Vegan option, optional

Similar Recipes

Scrambled Eggs with Soda

Scrambled Eggs with Soda

Ingredients: Serves 4 12 eggs, best quality you can afford 150ml sparkling water 2 tablespoons freshly grated parmesan Sea salt and freshly cracked pepper 20g butter 4 thick slices of sourdough, toasted/charred Method: Mix together the eggs, sparkling water, parmesan...

Mushroom, Olive & Ricotta Fusilli

Mushroom, Olive & Ricotta Fusilli

Ingredients: Serves 4 500gm field mushroom finely chopped 2 cups green olives 1/4 bunch mint 1/4 bunch flat-leaf parsley 100gm ricotta cheese fresh Lemon juice and zest 1 clove of garlic 2 fresh red chillies Olive oil 1-cup thick cream 100gm Parmesan cheese Method: In...

Sweet Tooth Salad with Green Beans

Sweet Tooth Salad with Green Beans

Ingredients: Serves 2 Salad 1/8 Australian Kent pumpkin, skin on 1 tsp Australian extra virgin olive oil Pinch sea salt Cracked black pepper 4 Australian Jerusalem artichokes Handful Australian green beans 4 Australian prunes ¼ cup Australian pecans 2 tbsp goats...

Sticky BBQ Pork Belly

Sticky BBQ Pork Belly

Ingredients: 1.5kg Pork belly strips or ribs Marinade 5 tbsp ABC Sweet Soy Sauce (Kecap Manis) 1 Lime (zested & juiced) 1 Red chilli (chopped) 20g Palm sugar 1 tsp Yeo’s Pure Sesame oil 2 tsp Lemongrass (finely chopped) 1 tbsp Oil Method: Blend all the marinade...

Pepper Steak and Blue Cheese Pie

Pepper Steak and Blue Cheese Pie

Ingredients: 1kg of chuck, flank, shin or brisket trimmed and cut into 3cm cubes 2 clove of garlic 1 small bunch of thyme 1 tspn of black peppercorns 500ml Guinness or dark ale 8 shallots peeled 1 tbsp vegemite 500gm bought puff pastry 100gm Stilton blue cheese or...

Korean BBQ Pork

Korean BBQ Pork

Ingredients: 4-6 streaky pork belly cutlets, skin removed, cutlets cut into strips 5 cm thick Marinade 2 onions, finely chopped 10 garlic cloves, crushed 2 cm piece fresh ginger, finely chopped 250 ml (1 cup) kochujang
 (Korean chilli paste) 4 tablespoons sugar 2...

Print Friendly, PDF & Email