PER SERVING | 442cals | PROTEIN 17g | CARBS 6g | FAT 36g | FIBRE 1.5g

Tomato and basil salad with whipped goat’s cheese

SERVES 2 | PREP 10 mins

Sweet and tangy with a nutty crunch, this makes an ideal light lunch or side dish. The more variety in the tomatoes – in terms of colour and size – the better this salad is for you.

• 200g mixed tomatoes, halved or sliced if large
• small handful fresh basil leaves, torn
• 125g soft rindless goat’s cheese
• 2 tbsp extra-virgin olive oil
• 4 tbsp full-fat live Greek yoghurt (around 50g)
• 2 tbsp pine nuts (around 18g) or 20g walnut pieces, lightly toasted
• a few drops balsamic vinegar, ideally the thick variety

COOK’S TIPS

This salad goes well with the Wholemeal mini flatbreads on page 236.

1. 1. Arrange the tomatoes and basil on two plates and season with a little flaked sea salt and lots of ground black pepper.
2. 2. Place the goat’s cheese in a bowl with 1 tablespoon of the olive oil and the yoghurt and beat well until light and creamy. Drop spoonfuls on to the two salads, then sprinkle with the toasted pine nuts or walnuts.
3. 3. Drizzle with the rest of the olive oil and the balsamic vinegar just before serving.