Rhubarb & Walnut Muffins
These rhubarb muffins are packed full of fruit and toasted walnuts, real spring treat!
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35 mins
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Serves 12
Recipes
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Heritage Tomato Salad
What better way to showcase their delicious flavour and stunning colours than in a fresh, vibrant heritage tomato salad?
15 mins
Serves 4
What you'll need…
- 1 kg heritage tomatoes (3 or 4, depending on sizing)
- 2 teaspoon salt
- 60 ml olive oil, extra virgin
- 1 tablespoon white wine vinegar
- 1 garlic clove, finely minced
- 1 teaspoon thyme, fresh, finely chopped
- 1 teaspoon black pepper, freshly ground
The method
1
Thinly slice the tomatoes about ¼" thick. Slice the cherry tomatoes in half (if using). Alternatively, cut the tomatoes into wedges if you prefer.
2
Lay the tomatoes on a large platter and season with sea salt. (Allow them to rest for 15 minutes).
3
Prepare the salad dressing by whisking the olive oil, garlic and vinegar together.
4
Sprinkle over the freshly chopped thyme leaves.
5
Drizzle over the dressing and add the black pepper.
6
Allow the salad to rest for 30 minutes before serving.
Recipe by Head Chef at Groobarbs Field Kitchen, Jake Boyce
