We're in full flow BBQ season here in London. The city is green, the days are long and the market stalls are bursting with inspiring fruits and vegetables. Summer can't help but put me in a good mood. I love waking up to bright mornings and having time in the evenings to enjoy eating dinner in our little garden - is it just me or does food always taste better when eaten outside?
I love BBQ's, no formality needed, just good honest food served in large bowls, inviting people to dive right in. For me, the best part of any BBQ are the sides - sure our homemade beef burgers are always a hit, but I find myself filling my plate with colour before I even look at the grill. One of my favourite summer dishes is this tomato salad. It's packed with flavour and texture, and is bursting with colour.
This year I've been growing my own tomatoes, as well as other fruits and herbs. I'm fortunate to have a well sheltered garden which is a real sun trap so the plants are now filled with fruit. I can't put into words how enjoyable it is picking, then eating food grown in my own garden - it really is one of life's most simple yet most satisfying pleasures.
Tomato + red onion salad:
3 cups baby tomatoes
1 red onion
1 tbsp lemon juice
1 tbsp cider vinegar
1 tbsp maple syrup
2 tbsp olive oil
Salt and pepper
Handful of basil leaves
1/2 cup pomegranate seeds (optional)
Rinse, then slice the tomatoes in half and place them in a mixing bowl. Peel, cut in half then thinly slice the onion and add this to the bowl with the tomatoes. Add the lemon juice, cider vinegar, maple syrup, olive oil, salt and pepper and mix well. Roughly chop the basil leaves and add these to the salad along with the pomegranate seeds - mix well.