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Warm tomato and goats' cheese salad with hazelnuts
Fruit and vegetables
4
garlic
cloves, thinly sliced
100g/3½oz fresh root
ginger
, half peeled and half unpeeled, thinly sliced
2 sprigs fresh
thyme
2 red
chillies
, split lengthways
2
lemongrass
sticks, smashed
20
cherry tomatoes
on the vine, cut on the bottom, do not cut all the way through
200g/7oz Russian
kale
100g/3½oz
rainbow chard
Cooking ingredients
1 litre/1¾ pint
vegetable oil
5 tbsp
red wine vinegar
100g/3½oz plain
flour
, plus extra for dusting
50g/1¾oz
hazelnuts
, finely chopped
1 tbsp runny
honey
salt
1 tbsp nibbed
hazelnuts
red wine vinegar
, to taste
1 tbsp
cumin
seeds
1 tbsp
poppy seeds
1 tbsp
coriander seeds
, toasted and crushed
Dairy, eggs and chilled
1 goats’ cheese log, torn or cut into chunks
Other
100g/3½oz
panko breadcrumbs
oil from the warm tomatoes (made above)
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