Name: Green tomato salad with piccalilli
Prep time: 20 min
Total time: 20 min
Yield: 4 servings
Cuisine: Accompaniment
Ingredients: 4.00 tomatoes green, sliced; 2.00 tomatoes sliced; 250.00 ml baby tomatoes yellow; 45.00 ml olive oil extra virgin; 60.00 ml olives black, paste; 0.00 sea salt and freshly ground black pepper; 4.00 bread muesli, sliced, to serve; 8.00 goat's milk cheese slices, to serve; 10.00 baby onions peeled; 375.00 ml vinegar balsamic; 150.00 ml vinegar malt; 2.00 g red chillies chopped; 175.00 g castor sugar; 25.00 g english mustard powder; 10.00 g turmeric ground; 30.00 ml cornflour; 0.50 cauliflower cut into florets; 2.00 gherkins large, sliced; 0.00 seasoning

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Ingredients (19)

4.00	tomatoes — green, sliced
2.00	tomatoes — sliced
250.00 ml	baby tomatoes — yellow
45.00 ml	olive oil — extra virgin
60.00 ml	olives — black, paste
0.00	sea salt and freshly ground black pepper
4.00	bread — muesli, sliced, to serve
8.00	goat's milk cheese — slices, to serve

PICCALILLI

10.00	baby onions — peeled
375.00 ml	vinegar — balsamic
150.00 ml	vinegar — malt
2.00 g	red chillies — chopped
175.00 g	castor sugar
25.00 g	english mustard — powder
10.00 g	turmeric — ground
30.00 ml	cornflour
0.50	cauliflower — cut into florets
2.00	gherkins — large, sliced
0.00	seasoning

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Method:

Toss together green, red and yellow tomatoes, olive oil and black olive paste.
Season with salt and pepper.
Serve with muesli bread slices topped with goat?s cheese.
PICCALILLI:
Blanch onions in boiling, salted water and then refresh them in ice-cold water.
Bring the balsamic vinegar and malt vinegar to the boil with the chillies, then leave to cool and infuse.
Mix sugar, mustard powder, turmeric and cornflour in a bowl.
Add a little of the cool vinegar to the dry ingredients and mix until smooth.
Bring the rest of the vinegar and the chillies back to the boil, then pour it into the bowl containing the mustard mixture and whisk.
Pour back into the pan and boil again for three minutes until thicker, then pour over the cauliflower, gherkins and onions.
Season well and leave to cool.
Keep in the fridge for up to one month.