As the autumn is in full swing the tomatoes this time of year aren’t at their best so marinating them really maximises their sweetness and it doubles up as a dressing. Pulses are so good for you and now you can buy them in tins they are really easy to drain and chuck into salads. I always keep a jar of gherkins or cornichons in the cupboard along with capers and sun dried tomatoes. The capers add a lovely saltiness and the gherkins add crunch.

Ingredients (serves 2)

For the marinated tomatoes

• 4-6 large cherry tomatoes quartered (if you can let them come to room temperature 1st)
• 1 tbsp olive oil
• 1 tbsp chopped basil
• Juice 1/2 lemon
• 1 garlic clove, peeled and minced
• Pinch of sugar
• Pinch of sea salt
• 1 tsp sherry or red wine vinegar

For the salad

• 1 tin of black eyed beans, drained and rinsed
• 6 mini gherkins, sliced
• 1 tbsp of capers, drained
• 2 slices of ham, roughly chopped
• 1 baby gem lettuce, sliced (or any salad leaves)

Directions

1. Add all of the tomato ingredients into a bowl. Give it a mix with your hands and leave to marinade as long as you can but for at least 30 minutes so the tomatoes release their sweetness.
2. Once the tomatoes have marinated, add in the beans, gherkins, capers and ham. Mix to combine.
3. To serve, share the chopped salad leaves between 2 bowls. Spoon over the bean, ham and tomato mixture.