Feast Norfolk Magazine
By Craig Grant
www.nethertonsteakhouse.co.uk
Serves Two
INGREDIENTS
4 or 5 ripe heritage tomatoes, varied in colour and shape
225g of diced feta cheese
sea salt
225g of diced feta cheese
sea salt
cracked black pepper
16 sprigs of fresh basil
1 small, diced red onion
extra virgin olive oil
16 sprigs of fresh basil
1 small, diced red onion
extra virgin olive oil
METHOD
1. Slice the tomatoes into different shapes and place in a bowl
2. Sprinkle with some sea salt and pepper
3. Drizzle lightly with the olive oil and let rest for five minutes
4. Add the red onion to the tomatoes
5. Add diced feta and mix gently
6. Tip out and place centrally on a plate
7. Drizzle with pesto (optional) and add fresh basil leaves for presentation
Recipe published in Feast, issue 07.
