Ingredients
- Firm red plum tomatoes 480g
- Chives 1 tsp
- Capers 1 tsp
- Gherkins 1 tsp
- Shallots 1 tsp
- Radish 2 tbsp
- Ketchup 2 tbsp
- Mustard 3 tbsp
- Chilli flakes 1 tsp
- SpinneysFOOD Fine Coriander 1 tsp
- SpinneysFOOD Black Pepper To taste
- SpinneysFOOD Sea Salt 1 tsp
- White vinegar 1 tbsp
- Egg yolk 1
- SpinneysFOOD Dill 100g
- Grapeseed oil 450ml
- SpinneysFOOD Edible Flowers To serve
- Microgreens To serve
Nutrition (Per serving)
- Calories 347
- Fat 27.9g
- Saturates 2.3g
- Protein 8.9g
- Carbs 24.9g
- Sugars 7.2g
Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated."
Tomato tartare
French 30 Mins Prep
- Chop the tomatoes in quarters and remove the skin and seeds, so that you are only left with the petals. Slice them into perfect squares. Leave it for 1 day in the fridge to release any extra liquid.
- Chop the chives and capers. Dice the gherkins, shallots and radishes.
- Mix these along with the ketchup, 2 tbsp mustard, chilli flakes, coriander and seasoning in a bowl and allow it to marinate for a few minutes before plating. Season more if needed.
- To make the dill mayo, place 1 tbsp mustard, vinegar, egg yolk and salt in a blender along with the dill. Blitz while slowly adding the oil to create an emulsion. Strain it through a fine sieve into a bowl.
- Place the tartare in a shallow serving bowl. Drizzle with the mayo and sprinkle with the edible flowers and micro greens and serve.