Low-carb snack recipe for 8 people, takes only 10 mins; recipe has pine nut, salad leaf, sunblush tomato, black olive, sundried tomato, balsamic vinegar and olive oil.
Amalfi salads
Course: Low-carb snack
Servings
8
servings
Prep time
20 mins
Ingredients
- Olive Oil: 5 tbsp olive oil
- Balsamic Vinegar: 1 tbsp balsamic vinegar
- Sundried Tomato: 1 tbsp sundried tomato paste
- Black Olive: 200g black olive (nicoise are great)
- Pine Nut: 50g pine nut
- Salad Leaf: 2 x 110g packs salad leaves (we used bistro salad with red chard)
- Sunblush Tomato: 200g SunBlush tomato, roughly chopped
Directions
- 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.
- 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.
- 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.
