Sadly, we are coming to the end of summer. Which means the season for deliciously sweet and flavoursome tomatoes is almost over. So to enjoy the last few, here is a simple salad that relies on good quality ingredients and little else.
Serves 4 as a side
Ingredients
2 handfuls of seasonal tomatoes - whatever colour and size you fancy. I used slightly larger ones but sometimes smaller is more flavoursome.
Approx. 400g drained cooked butter beans. I'd highly recommend using jarred as the flavour and texture is so much nicer.
Juice of 1/2 lemon
250g tub ricotta
Small bunch of basil
Small handful of shelled pistachios
Good quality extra-virgin olive oil
Method
Chop the tomatoes into halves/ quarters depending on size. Add to a bowl with the butter beans and lemon juice. Give it a good mix.
Use a teaspoon to dollop the ricotta over, then tear the basil leaves and scatter on top. Finish with the pistachios, a generous slug of olive oil, salt and pepper.
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