Tomato goats curd basil salad with raspberry vinegar dressing
Ingredients
- 75g raspberries
- 100ml white balsamic vinegar
- 600g mixed tomatoes
- 1 tbsp extra virgin olive oil
- ½ small bunch basil leaves picked and any larger ones torn
- 200g goat’s curd or soft mild goat’s cheese, broken into large chunks
- 10g shelled unsalted pistachios roughly chopped, to serve
- 5 tbsp extra virgin olive oil
- 4 tbsp raspberry vinegar (see step 1 of the method)
Instructions
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