Name: Amalfi salads
Cook time: 20 min
Total time: 20 min
Yield: 8
Cuisine: Italian
Ingredients: 50g pine nut; 2 x 110g packs salad leaves (we used bistro salad with red chard); 200g SunBlush tomato roughly chopped; 200g black olive (niçoise are great); 1 tbsp sundried tomato paste; 1 tbsp balsamic vinegar; 5 tbsp olive oil

50g pine nut
2 x 110g packs salad leaves
(we used bistro salad with red chard)
200g SunBlush tomato
roughly chopped
200g black olive
(niçoise are great)

For the dressing

1 tbsp sundried tomato
paste
1 tbsp balsamic vinegar
5 tbsp olive oil

Method

step 1
The day before, make the dressing. Mix the tomato paste and vinegar in a small bowl. Slowly whisk in the olive oil to form a smooth emulsion and season to taste. Store it in a screw-top jar if you want to get ahead and rewhisk before using on the night.
step 2
The pine nuts can be dealt with the day before to save time. Heat a small frying pan, tip in the nuts and cook for 2-3 minutes, turning them frequently until they smell nutty and are nicely browned.
step 3
To serve, put the leaves in a large bowl with the tomatoes and olives. Pour in the dressing and mix well, then divide between eight glasses and sprinkle with the toasted pine nuts.