A delcious vegan friendly recipe from our friends at The Tomato Stall based in the Isle of Wight. CBH_IoWToms_0066
Director Paul Thomas says:

“Our range celebrates the fantastic tasting tomatoes we are able to grow here on the Isle of Wight, ensuring tomato lovers can enjoy them in a number of different ways. These products are made by hand right here on our nursery, enabling us to pick fruit when it’s perfectly ripe and capture it at its peak of flavour just metres from where it is grown.”
An orange baby plum tomato which is even sweeter than pale yellow cherry tomatoes. One serving counts as two of your 5-a-day and is rich in vitamin C, B6 and folate.

Serves: 4 Prep: 15 mins Cost per serving: £1.00
Nutrition: 112 kcals, 3g protein, 9g fat, 1.5g sat fat, 4.5g carbs, 4.5g sugar, 2.5g fibre, trace salt

4 long and slender courgettes, topped and tailed
1 tbsp freshly squeezed lemon juice
3 tbsp extra virgin olive oil
225g Isle of Wight Golden Baby Plum tomatoes, halved lengthways
½ medium-hot red chilli, seeded and finely chopped
1 fat garlic clove, finely chopped
The leaves from 10g mint sprigs, finely shredded
Sea salt flakes and freshly ground black pepper

  1. Slice the courgettes lengthways into very thin slices using either a sharp potato peeler or a mandolin if you have one. Put them into a bowl with the lemon juice, olive oil and some seasoning, toss together well, then spread haphazardly out over the base of a flat or very shallow serving dish.
  2. Scatter the halved tomatoes over the top, then sprinkle with the chopped chilli, chopped garlic and shredded mint. Sprinkle with a few more sea salt flakes and serve straight away, before the courgettes go limp.

Easy to make and takes longer to eat – perfect for BBQ’s too.