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heirloom tomato, stonefruit and pickled pepper salad with raw Jersey cheese and saltbush by Colin Wood
Food

Colin Wood's heirloom tomato, stonefruit and pickled pepper salad

Preparation time
45 minutes
Cooking time
Serves
1-2

with raw Jersey cheese and saltbush

 

A delicate Pinot Grigio would be the ideal accompaniment for this delicious salad by Colin Wood.

INGREDIENTS

2–3 heirloom tomatoes

2 ripe but still firm nectarines, plums or peaches

Handful of saltbush, leaves picked

Pickled peppers (see below)

Pickled pepper juice

1 tbsp pickled onions or shallots, cut into thin rings

1 tsp/tbsp fermented chilli juice, homemade or bought (kimchi juice would also be delicious)

100–125g Goldstreet Jersey cheese

Extra virgin olive oil

Salt

Pickled peppers

2 red capsicums

300ml water

150ml vinegar

75g sugar

Pinch of salt

Pinch of chilli flakes

METHOD

1. To make the pickled peppers: heat the pickle liquid with the salt, sugar and chilli to a simmer then turn off. Core and cut the capsicums into strips or wedges and pour the hot liquor over the peppers and allow to cool. Cover and refrigerate. Better after a week or two. 
 
2. For the salad: in a small pot of frying oil at 180ºC, carefully fry the saltbush until crisp and drain on paper towel.
 
3. Core the tomatoes and slice into wedges, chunks or slices. Lay them out and lightly salt each piece. De-seed and cut the nectarine into wedges and slice the pickled peppers into strips – not too thin as you want the bite and crunch.
 
4. On the base of a shallow bowl or lipped plate, spoon some of the pickle liquor and a splash of olive oil around like Pro Hart. Arrange the tomatoes over the pool and intersect with the nectarines, peppers and onion rings.
 
5. In a small bowl, mix more of the liquor with the chilli juice, salt and olive oil to taste – make it spicy, fatty, so your taste buds tingle. Dress the salad with it, crumble the Jersey cheese over the top, scatter the fried saltbush and finish with more olive oil and sea salt. 
 
6. Serve with a fork and spoon to mop up those juices, and a crusty baguette.
Food
Chef
Colin Wood
Photographer
Chris Chen
Preparation Time
45 minutes
Serves
1-2