Service with a smile 21 February 2020 Tom Kemble of the Pass at South Lodge cooks up a pumpkin masterclass and shares why it’s important for chefs to meet their customers
In this week's issue...Service with a smile Tom Kemble of the Pass at South Lodge cooks up a pumpkin masterclass and shares why it’s important for chefs to meet their customers
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The Caterer

Red and yellow cherry tomato salad

11 September 2006
Red and yellow cherry tomato salad

Ingredients

(serves four)

1 punnet yellow cherry tomatoes
1 punnet red cherry tomatoes
100g diced Greek feta cheese
40g herb black olives
25g toasted pine kernels
25g julienne of red onion (washed)
1 head English lettuce
80ml fine virgin olive oil
25ml Cabernet Sauvignon vinegar
Salt and ground pepper
2 leaves of basil

Method

Cut cherry tomatoes in half and marinate in the olive oil for five minutes.

Add the cheese olive red onion shredded basil and the Cabernet Sauvignon vinegar and season well - mix gently.

Line a plate with the English lettuce place the salad inside sprinkle with toasted pine nuts and serve slightly chilled.

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