Red plum, yellow tomato cocktail

11 September 2006
Red plum, yellow tomato cocktail


(serves four)

250g red plum tomatoes (small)
150g yellow cherry tomatoes
120g baby fennel
60ml citrus dressing
Pepper and sea salt to taste
4 x 60 Roves des Garriques goats' cheese
20g wild rocket leaves


Cut all the tomatoes in half and place in a bowl. Shave the baby fennel and pick the tops. Add this to the tomatoes. Pour in the dressing, season and allow to macerate for a few minutes. Season with sea salt and pepper.

Evenly divide the mix into four glass cocktail dishes, top with a piece of the goats' cheese, garnish with wild rocket and serve.

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