This recipe originally comes from a marvellous book called Salads by Peter Gordon. I first made it about two years ago and my mouth fell open in wonder when I tasted it, which was handy as I could fork more of it in. I’ve changed it, the proportions, but also the tomatoes. Gordon originally asked for cherry tomatoes that you cook in olive oil on a high heat for a few minutes, until the skins burst, then cool them. But I use Hugh Fearnley Whittingstall’s honey roasted cherry tomatoes in this.
You can play around with quantities, and to a certain extent ingredients (you can leave the chilli out, I do frequently so my children will eat it). It’s far and away the best ‘tricolore’ (tre colori in Italian) I’ve ever eaten. If you can’t be bothered to honey roast the cherry tomatoes first, and I’ll admit is is a faff, then just do them PG’s way. But you’d be missing a trick.
This serves 2/3:
1 quantity of honey roasted cherry tomatoes, which you can of course have made the day before (but bring up to room temperature, please). Enough for how many of you there are eating.
A packet of really good corn chips. I use Kettle Chips plain ones. Don’t kid yourself, you’ll eat them all.
250g mozzarella, you need the one in the liquid, not the harder block. Obviously more if you’re feeling really hungry but this is surprisingly filling due to the good fats in it.
for the dressing:
a handful of basil leaves, cut into strips
1 tablespoon of avocado oil. Now avocado oil is expensive and not entirely necessary but it makes a lovely salad dressing so it won’t go to waste. Use extra virgin olive oil if you haven’t got the avocado oil.
pinch of salt
for the guacamole:
2 ripe avocados
2 tablespoons of avocado oil
2 tablespoons of fresh lime
Some chilli flakes (the original calls for a thinly sliced mild red chilli)
A handful of coriander, chopped
2 spring onions, sliced thinly
Either make the tomatoes on the day you eat this, or the day before and fridge them. But either way you want the tomatoes to be at room temperature when you eat them.
Put the shredded basil leaves in a jar or glass with half the avocado oil and a big pinch of salt. Shake well and leave it in the sun for ten minutes if possible. Don’t worry if this bit isn’t possible.
Make the guacamole by cutting the avocados in half and scopping out the flesh. Put the other ingredients, and the avo, in a bowl and mash together. Taste and add seasoning if you think it needs it (it will probably need a bit of salt).
Then all you do is plate it up. A dollop of the tomatoes, tear up the mozzarella, spoon the guacamole on the plate. Drizzle the dressing over it and place corn chips around the side.
If you don’t mew and coo when eating this something had gone wrong.