Amalfi salads

10-30 minutes 200 kcal or less balsamic vinegar bbc good food black olive black olives italian salad mains olive oil pine nut pine nuts quick salad sunblush tomato sunblush tomatoes sundried tomato sundried tomatoes vegetables

N/A

Source

Ingredients

50g pine nut

2 x 110g packs salad leaves (we used bistro salad with red chard)

200g SunBlush tomato , roughly chopped

200g black olive (niçoise are great)

1 tbsp sundried tomato paste

1 tbsp balsamic vinegar

5 tbsp olive oil

Method

The day before, make the dressing. Mix the tomato paste and vinegar in a small bowl. Slowly whisk in the olive oil to form a smooth emulsion and season to taste. Store it in a screw-top jar if you want to get ahead and rewhisk before using on the night.

The pine nuts can be dealt with the day before to save time. Heat a small frying pan, tip in the nuts and cook for 2-3 minutes, turning them frequently until they smell nutty and are nicely browned.

To serve, put the leaves in a large bowl with the tomatoes and olives. Pour in the dressing and mix well, then divide between eight glasses and sprinkle with the toasted pine nuts.