It’s the contrast of the tangy cherry tomatoes and sweet sultanas that lifts this salad into a tasty meal, almost more than the sum of its parts. I like just to toss it all together and let people help themselves – it’s a very casual meal that’s best followed by a bowl of fruit and ice cream.
Place the olive oil in a pan with the olives and cook over a moderate heat to blister them slightly, then add them to the tomatoes in the roasting dish, leaving the oil in the pan.
Add the sultanas to the pan and cook them – they will puff up a little, but make sure you don’t burn them. Add the oregano to the pan and stir in, then add the soy sauce and vinegar, and bring to the boil. Pour over the tomatoes and olives.
Bake in the oven until the first few tomatoes are just beginning to pop open. Take from the oven and leave to go cold. They can then be stored in the fridge for up to 3 days.
Cook the potatoes in plenty of salted water until tender, then refresh in cold water and leave to cool. Steam or boil the asparagus until just tender and refresh in iced water, then snap the ends off. To do this, hold both ends of the asparagus
Place the rocket, watercress and basil in a large bowl with the potatoes and asparagus, and toss everything together. Spoon the tomato, olive and sultana mixture on top and get your guests to help themselves.
© 2005 Peter Gordon. All rights reserved.