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

Gabby’s Pantry Pasta Soup

Gabby’s Pantry Pasta Soup

Ingredients: 4 Spicy Italian Sausages Packet of Farfalle Pasta 1 Leek 1 Carrot 1 Onion 2 Garlic 2 cups Shredded Cabbage 1 Chopped Silver Beet 1 400gm Tinned Beans 1 tsp Cumin powder 1 tsp Coriander  powder 1tsp Paprika powder 2 tbsp Tomato Paste Stock of your choice...

Vietnamese Rice Paper Rolls

Vietnamese Rice Paper Rolls

This recipe is brought to you by our friends at Asian InspirationsIngredients:Serves: 8 Prep Time: 10 mins Cook Time: 15 mins Main Ingredients: 1 packet rice paper 150g rice vermicelli noodles 1 bunch coriander 1 bunch Thai basil 1 bunch mint 1 bunch garlic chives 1⁄4...

Vegemite and Cheese Scrolls

Vegemite and Cheese Scrolls

Ingredients: 2 puff pastry sheets 2 Tbsp vegemite 2 cups cheddar cheese grated Method: Spread vegemite over pastry sheets and top with cheese. Lightly roll each pastry up into a log and cut each log into 8 slices. Place 4 slices (sliced side up) in each Sunbeam Pie...

Laura’s Mum’s Meatball Pasta

Laura’s Mum’s Meatball Pasta

Ingredients: Chicken Thigh mince 1 egg Bread soaked in milk Grated parmesan  Chopped parsely Spaghetti Breadcrumbs Salt & Pepper  Sauce Celery Carrot Onion Olive oil Bay lead 2 tins of whole or chopped tomatoes Method: In a mixing bowl add in your chicken thigh...

Crispy Chilli Oil

Crispy Chilli Oil

Ingredients: 1 cup vegetable oil 1 cinnamon stick 3 star anise 2 tbs schizuan peppercorns  2 bay leaves  1/4 cup crushed red chilli/pepper flakes Method: In a small pot, heat the oil with the all the spices, bar the chilli flakes, on a low to medium heat for about 20...

Mango Ceviche

Mango Ceviche

Ingredients: 500g of kingfish or snapper fillets, skin off Juice from 6 limes 1 ripped mango 1 medium Lebanese cucumber 1/4 red onion Juice from 1 orange  1 jalapeño chilli 1 small yellow capsicum 10 mint leaves Salt and pepper to taste 200g corn tortillas chips...

Print Friendly, PDF & Email
SQUID - FEATURE

Join our mailing list to receive the latest news and updates from My Market Kitchen

You have Successfully Subscribed!