Roasted tomato, goat’s cheese and asparagus salad with basil puree and lavender oil


Preparation info

  • Serve


    • Difficulty


Appears in

Pure Vegetarian

By Paul Gayler

Published 2006

  • About

Summer is the time to enjoy this most fragrant of salads, made with perfectly ripe tomatoes, ideally ripened on the vine. The basil puree and lavender oil completes an air of Provence. I suggest serving this salad with lots of fresh chunky baguette bread to mop up the juices.


For the Basil Puree

  • 20 g fresh basil leaves (plus some for garnishing)
  • 1 small garlic clove, crushed
  • 6


Preheat the oven to 180°C/350°F/gas mark 4. For the basil puree, place the basil and garlic in a blender with the oil and blitz to a smooth puree. Transfer to a bowl.

For the lavender oil, remove the flowers from the lavender plant and place in a bowl. Heat the oil in a pan and