Green tomato salad with piccalilli

Recipe from: 2/1/2005 12:00:00 AM

Ingredients 20
Servings 4
Time 20 mins


  • 4
    green tomatoes, sliced
  • 2
    ripe tomatoes, sliced
  • 250
    baby yellow tomatoes
  • 45
    extra-virgin olive oil
  • 60
    black olive paste
  • salt and freshly ground black pepper
  • 4
    slices muesli bread, to serve
  • 8
    slices goat's cheese, to serve
  • 10
    baby onions, peeled
  • 375
    balsamic vinegar
  • 150
    malt vinegar
  • 2
    red chillies, chopped
  • 175
    castor sugar
  • 25
    English mustard powder
  • 10
    ground turmeric
  • 30
  • 0.50
    cauliflower, cut into florets
  • 2
    large gherkins, sliced
  • seasoning


time to cool
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.
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.


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