Three Olive Salad

• 2 beef tomatoes
• 1 small red onion, elegantly sliced
• 75 g/2¾

Cut the top off the tomatoes and scoop out the flesh. Chop the flesh and mix around half of it with the onion, olives, cheese and coriander (keep the rest of the chopped tomato for general cooking purposes: nothing if not thrifty, me). Spoon the mixed olive salad back into the tomato shells.

Whisk the oil, vinegar, olive paste and pepper together and pour over the salads. Serve with pos