Tomato and goats’ cheese salad

Name: Tomato and goats’ cheese salad
Yield: Serves 4
Ingredients: ¼ teaspoon dried chilli flakes; 14 Unctuous Slow-roasted Tomatoes; extra virgin olive oil; a small bunch of fresh flat-leaf parsley, roughly chopped; ½ red onion, very finely sliced; 24 Kalamata olives, pitted; grated zest and juice of 1 unwaxed lemon; 1 tub of soft fresh rindless sheep’s or goats’ curd or cheese

Preparation info

Serves
4

Difficulty
Easy

Appears in

What to Eat Next

By Valentine Warner

Published 2014

About

This is the kind of thing I enjoy for a perfect little lunch, not the heavy, slowing thing it so often can be.

Ingredients

14 Unctuous Slow-roasted Tomatoes
¼ teaspoon dried chilli flakes
1

Lunch
Gluten-free
Vegetarian

Method

Arrange half the tomatoes on a plate and sprinkle over a little of the chilli, some pieces of curd or cheese, and half the lemon zest, olives and onion. Add another layer of tomatoes and repeat the sprinkling, then scatter over the parsley.
Dress with extra virgin olive oil and lemon juice.