Dutchdogs

SERVES 4 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 2 large beefsteak tomatoes, ±1kg 2 avocados, pits and skins removed 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. 50g pitted black olives Extra-virgin olive oil Sea salt and pepper

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.