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TOMATO STEAK The fresh ingredients really shine through in this simple, fresh meal that transforms an beefsteak tomato into a stunning dish in its own right (there are avocados, too, naturally). Serve for lunch with fresh bread or crackers, as a starter, or with French fries or pasta for a satisfying main course. INGREDIENTS 1 small red onion
50g pitted black olives
2 large beefsteak tomatoes, ±1kg
Extra-virgin olive oil
2 avocados, pits and skins removed
Sea salt and pepper
1 small mango, pit and skin removed
EQUIPMENT NEEDED Food processor or blender (optional)
METHOD 1 Peel the red onion, halve it and cut into very thin slices. Soak the slices in ice-cold water for ±10 minutes to reduce the sharpness. 2 While the onions soak, slice off the tops and bottoms of the tomatoes then halve them horizontally so they resemble steaks. 3 Cube the avocado and mango and carefully mix them together, avoiding turning them into a paste.
60
DINNER
4 Using a food processor or blender, purée the black olives into a tapenade. 5 Drain the onions and let them dry on a plate lined with kitchen paper. 6 To assemble, put the ‘steaks’ on four beautiful plates, preferably of a color that contrasts with the tomatoes. Spoon over the avocado and mango mixture. Add red onion, black olive tapenade, and a generous glug of olive oil (2–3 tbsp. per steak) and season to taste.
