Amalfi Salads

Total Time: 10 mins Preparation Time: 10 mins

Ingredients

• Servings: 8
• 50 g pine nuts
• 2 (110 g) packages salad leaves (e.g. red chard)
• 200 g sunblush tomatoes, roughly chopped
• 200 g black olives (nicoise are great)
• 1 tablespoon sun-dried tomato paste
• 1 tablespoon balsamic vinegar
• 5 tablespoons olive oil

Recipe

• 1 the day before; make the dressing.
• 2 mix the tomato paste and vinegar in a small bowl.
• 3 slowly whisk in the olive oil to form a smooth emulsion and season to taste.
• 4 store it in a screw-top jar if you want to get ahead and re-whisk before using on the night.
• 5 the pine nuts can be dealt with the day before to save time. heat a small frying pan.
• 6 tip in the nuts and cook for 2-3 minutes, turning them frequently until they smell nutty and are nicely browned.
• 7 to serve; put the leaves in a large bowl with the tomatoes and olives.
• 8 pour in the dressing and mix well.
• 9 divide between eight glasses.
• 10 sprinkle with the toasted pine nuts.