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Tomato, nasturtium and whipped feta with sumac and a black garlic and balsamic dressing
Serves 4 Starters and mains
Ingredients
- 1kg orange and yellow baby plum or cherry tomatoes
- 2 handfuls stoned black olives
- 2 handfuls nasturtium leaves
- 2 handfuls nasturtium blossoms
For the whipped feta
- 400g sheep’s milk feta
- 3-4tbsp sheep’s milk yoghurt (or natural yoghurt)
- 1 fat garlic clove, crushed
- pinch fresh thyme leaves
For the dressing
- 6tbsp extra virgin olive oil
- 3-4tbsp balsamic vinegar
- 1-2 black garlic cloves, crushed
To serve
- pinch sumac
- fresh basil leaves, to garnish
- fresh mint leaves, to garnish (optional)
Method
Cut the tomatoes in half lengthways, leaving the smallest ones whole, and arrange them on a platter. Scatter over the olives.
In a mini food processor, whizz the feta, yoghurt, garlic and thyme together until smooth. Set aside.
Whizz the oil, balsamic vinegar and black garlic together until well combined. Season with salt flakes (you may need a pinch of sugar, depending on the sweetness of the balsamic you're using).
Spoon the whipped feta into a piping bag and pipe little swirls here and there over the tomatoes (alternatively, simply drop teaspoonfuls here and there). Sprinkle a little sumac over each.
Scatter over the nasturtium leaves and blossoms. Drizzle over the dressing and garnish with a few fresh basil leaves and a few mint leaves, if desired.
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