Tomatoes with Goat’s curd & treacle dressing
Recipe by: Gayan Pieris from Many Little Dining
End of summer season favourites like tomatoes and basil are elevated by whipped goat’s curd and traditional Sri Lankan kithul treacle.
- Summer, Autumn
Salad Ingredients
We’ve used a variety of tomatoes grown at the Polperro Farm in different sizes and shapes cut into wedges (500 g).
- Benny Yellow Snack
- Ox Heart
- Tigerella
- Purple Galaxy
- Sungold
- Rasbora
- Moscatel
- Sugar snap peas sliced into pieces
- Pea tendrils as required
- Shallot, 1 ea. sliced
- Basil Flowers and young leaves as required
- Nasturtium Petals
Whipped Goat’s Curd ingredients
- Goat’s Curd, 200 gms ( we use Boatshed Cheese)
- Juice of 1/2 Lime
- Zest of 01 Lime
- Salt
- White Pepper
Treacle Dressing Ingredients
- 750 ml Kithul treacle (available in Sri Lankan Groceries)
- Lime Juice 01 Cup
- Brown Sugar 02 Cups
- Rice Wine Vinegar 01 Cup
- 2 Teaspoons Dijon Mustard
Ingredients for Basil Oil
- Basil leaves (no stems) 160 gms
- Neutral Oil 375 ml
- Salt 6 gms
Basil oil
Add all the ingredients to a food processor; blend until fine and smooth.
Pass through a muslin cloth slowly.
Let it sit in the fridge in a covered container.
Whipped Goat’s Curd
Add all the ingredients to a mixing bowl with salt and white pepper to taste and whip thoroughly with a whisk until the mixture is light and airy.
Finishing The Dish
In a mixing bowl mix the tomato, sugar snap peas, and shallots.
Smear Whipped Goat’s Curd generously on the bottom of the plate.
Spread the tomato mix and drizzle the dressing as required.
Garnish with young basil leaves, basil flowers, pea tendrils, and nasturtium petals.
Drizzle a generous amount of basil oil to finish.