Tomato Veloute and Salad Garnish

First roast the cherry tomatoes, sliced onion and garlic for 40 minutes at 180c. Add 3 spriigs each of thyme and rosemary to the baking tray, drizzle with olive oil and season with sea salt and pepper.

Then, tip the roasted tomatoes, herbs, onions etc into a saucepan.

Add the white wine and bring to the boil.

Add the cream and boil for 3 minutes.

Using a stick blender, whizz the tomatoes to form a smooth consistency.

Pass through a sieve into a small saucepan. Taste and season accordingly.

When you are almost ready to serve, mix together the salad dressing ingredients, taste and adjust using seasoning. Dress the micro leaves at the last minute before plating.

Ingredients

Salad Garnish

  • 1 bowl of mixed micro leaves and herbs- soaked in cold iced water and drained well 10 minutes before serving.

Dressing-

  • 1 dessertspoon lemon juice
  • 2 tablespoons olive oil
  • Pinch sea salt and white pepper

Tomato Veloute

  • 500g roasted cherry tomatoes
  • 1 small sliced onion
  • 2 fat cloves garlic
  • 3 spriigs each of thyme and rosemary
  • Olive oil
  • 1tablespoon sun dried tomato paste
  • 100ml white wine
  • 100ml double cream
  • Sea salt and pepper to taste