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Ingredients
Method
- 80g fresh raspberries
- 100ml white balsamic vinegar
- 500g mixed tomatoes
- 1 tbsp olive oil
- Small bunch of basil leaves, torn
- 200g goat’s cheese, broken into chunks
- 10g chopped pistachios
- Raspberry vinaigrette, or similar
- Cut all the tomatoes into chunky wedges and spread over a serving platter. Season well and toss through the olive oil.
- Scatter the tomatoes with the basil leaves and goat’s cheese, then season with plenty of black pepper. Spoon over the vinaigrette, then scatter with the pistachios to serve.
20 mins
4 serving
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