Our partnership coordinator Selina Treuherz was on Kat’s Kitchen in August BBC Radio Sheffield. She discussed the local food action plan, gut health, Food Works Sheffield and the National Food Service. And since Selina is an accomplished chef she made a delicious meal of charred cabbage, crispy chickpeas, vegan aioli and peppers, and a tomato, redcurrant and peach salad with tomato leaf pesto. Delicious! See the full recipe below.
Tomato, peach & redcurrant salad
- 8 small tomatoes on the vine
- 1 ripe peach
- 100g redcurrants
- 20g basil
- 3 sprigs thyme
- 2 sprigs rosemary
- 5 shoots tomato leaves (approx 40g leaves)
- 75ml Olive oil
- Cut the tomatoes into 1/8ths, finely dice the peach and basil. Place in a bowl with rosemary, thyme, and a tbsp of olive oil.
- Place the redcurrants in a saucepan with a pinch of sugar and salt and 2 tbsp of water. Cook for 4 minutes until the currants have burst.
- Strip the tomato leaves from the shoots, and place in a bowl with the remaining oil and 1tsp salt. Using a stick blender, blend until you have a pesto
- Season the tomatoes and peaches with 1tsp salt, 1tsp sugar and a good few grindings of pepper. Top with the redcurrants and drizzle with the pesto.
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