……ripening, ruby-red, plump and juicy.
In our household, I am the only one who eats a fresh tomato, so side dishes are necessary. Being married to a shift worker has its downfalls, but it also has the benefits of being able to cook my preferred dishes of wholefood, natural vegetarian. So, last night this salad accompanied the roasted rosemary kiphler potatoes in a previous post.
ROCKET TOMATOES & BASIL WITH A FENNEL LABNE DRESSING
Labne is a yoghurt cheese. I use one from ‘Barambah Organics’(a Qld company)- Labna yoghurt with fennel and sea salt. Very creamy with a consistency thicker than sour cream. Great spread on sourdough toast with tomato and wild rocket. By allowing tomato mixture to rest at room temperature, it allows the flavours to develop with the tomato juices.
recipe serves 1 – 2 as a side dish.
ingredients
12 cherry tomatoes, halved (or 4 Roma, diced)
8 fresh basil leaves, torn
2 Tbsp labne
¼ tsp fennel seeds
extra virgin olive oil
sea salt
cracked black pepper
2 handfuls of wild rocket
preparation
- Place tomatoes in a bowl and sprinkle liberally with salt and pepper, and add basil leaves.
- Mix fennel seeds with labne and a little olive oil, enough for a thick, spreadable consistency, then lightly stir this into tomatoes – let sit for at least 30 min. at room temperature.
- Toss tomato mixture with rocket leaves. Taste, and add extra salt, pepper, basil or fennel seeds if necessary.
Shared goodness from Donna
