Looking for some sensational seasonal food to get your taste buds tingling? Exec Chef, Matt Sullivan shares his ultimate summer salad recipe, complete with his (not so secret) ingredient, Nutbourne tomatoes.
Difficulty rating: Easy
serves 2
23rd April 2019
#Food & Drink #Recipe
Ingredients
- 60g asparagus
- 2 heritage breed Copper Maran egg
- 1 Little Gem
- 80g radish
- 50g garden peas
- 74g Jersey Royals
- 200g smoked mackerel
- 200g mixed Nutbourne tomatoes
- 1 lemon
- 1 tablespoon Rapeseed oil
Method
- Allow the tomatoes to reach room temperature.
Top tip: Storing tomatoes at room temperature will keep them tasting their best.
- Wash and boil Jersey Royals over a medium heat until tender.
- Blanch peas and remove from their pods.
- Wash Little Gem and remove from its stem.
- Trim and char asparagus over a medium heat for 2-3 minutes on each side.
- Boil Copper Maran egg for six and half minutes and then cool in ice water.
- Wash and thinly slice radish.
- Wash and quarter Nutbourne tomatoes.
- Mix tomatoes, asparagus, little gem, radish, potatoes and peas in a mixing bowl with the juice of half a lemon and tablespoon of rapeseed oil.
- Deshell egg, half and add to salad.
- Crisp the skin of the mackerel in a hot pan and place on top.
Top tip: Don’t forget, mackerel is an oily fish, you won’t need to add any extra oil to the pan.