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)
- 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.
- Once the tomatoes have marinated, add in the beans, gherkins, capers and ham. Mix to combine.
- To serve, share the chopped salad leaves between 2 bowls. Spoon over the bean, ham and tomato mixture.