Heritage tomatoes with borlotti beans, feta and basil

07 Aug 2019
heritage tomatoes borlotti bean salad recipe

This recipe was developed for us by local chef, food writer, caterer and teacher, Alan Rosenthal. Find out more about him and his recipes on his website or follow him on Instagram.

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When tomatoes are in season, they speak for themselves and require minimal intervention to make them sing. All they need is something suitably salty and a little fatty to maximise their intense fruity flavour. I like to salt tomatoes ahead of adding any dressing which, for me, seems to make them all the more delicious.

 

Serves 2

 

Ingredients

75g raw borlotti beans

2 bay leaves

2 cloves garlic, peeled

6 black peppercorns

250g heritage tomatoes

Maldon salt

Extra virgin olive oil

100g feta cheese, crumbled

Fresh basil

 

Method

Add the garlic cloves, bay leaves, black peppercorns and a good pinch of salt to a pan of boiling water. Add the beans and cook until just tender. Depending on how young and tender your beans are, this could take anything from just a few minutes through to at least 10.

Whilst the beans are cooking, slice the tomatoes, removing any tough cores, and arrange on a plate. Sprinkle with salt and leave for 10-20 minutes.

Once the beans are ready, simply drain and allow to cool a little. Scatter them over the tomatoes along with the feta cheese and then drizzle the whole lot with extra virgin olive oil and some grinds of the pepper mill. Feel free to add a few drops of your favourite vinegar but, if you have great tomatoes, you shouldn’t need to. Finally, top with some torn basil leaves and enjoy with some delicious bread.