Tomato Rainbow.

Lucky me. I got some very late season tomatoes. Coz it's been so hot and dry. (Prefect tomato weather). These babys were packed full of flavor. They were so good I gave them center stage in a salad. So simple, so yum. Look:

Ingredents:
500g Very vine ripened tomatoes of various colours.
Small handfull of flat leaf parsley choped.
Olive oil.
Juice of half a lemon.
Murry river 'Pink Salt'.
Fresh cracked pepper.

Method:
Slice thickly the tomatoes and place into a salad bowl. Add a good pinch of salt and pepper. Bung on the parsley, and drizzle over generously with olive oil. Gently toss, carefull not to break up the tomatoes to much. Heap onto a plate. Garnish, and serve.


Sir loin cut, from localy grown organic Black Angus, aged 28 days. Cooked on a super hot grill. Read the High Steaks posting for intructions on how to do this properly.

At plate up time the steak was used as a garnish. Be sure the beef is well rested befor plateing. Otherwise the heat from the meat will destroy the tomatoes. Yum-o

Thank for all the help in the kitchen Archer!