Ingredients

Olive and Tomato Salsa

• 200g black olives of your choice, de stoned and roughly chopped
• 400g red tomatoes, finely diced
• 1 medium red onion, finely chopped
• 1 large red chilli, deseeded and finely chopped
• 2 tbsp coriander, finely chopped
• 2 tbsp mint leaves, shredded
• juice of 1 lemon
• 3 tbsp extra virgin olive oil
• couple of generous pinches of Maldon/Murray River/Cornish salt
• 2 tbsp caster sugar

Fried Green Tomatoes

• 6 green tomatoes, sliced into slices 1-2cm thick
• 75g rice flour or plain flour
• 1/2 tsp smoked paprika
• maldon salt and freshly ground black pepper
• 2 eggs beaten
• 150g polenta
• oil for frying

To Serve

• 18 small labneh cheese balls
• 60g fresh salad leaves eg. rocket
• deep fried shredded leek

Method

1. Olive and Tomato Salsa: Place all the ingredients in a bowl and toss them together until well combined. Cover and leave at room temperature for at least 20 minutes to allow the flavours to mingle. Can be prepared up to 3 hours in advance after this you may find the tomatoes go soggy.
2. Green Tomatoes: Place the flour in a bowl or on a plate mixed with the smoked paprika and season with plenty of salt and pepper. Place the eggs in a large bowl. Place the polenta in a large bowl or on a plate
3. Coat the green tomatoes in the flour, then the eggs and finely the polenta shaking off any excess crumbs.
4. To Cook: Heat some oil in a large frying pan over a high heat. when hot cook the tomatoes for up to a minute on each side so that they are golden. Place the cooked tomatoes on kitchen paper and keep them warm while you cook the rest.
5. To Serve: Lay 4-6 slices in an over lapping circle in the centre of each plate. Place a handful of salad leaves on the slices and top with a labneh cheese. Garnish with deep-fried shredded leak and scatter the salsa generously around the plate. Sprinkle over a little paprika. Serve
6. Tip: The tomatoes can be served on their own with chilli jam or sweet chilli sauce and sour cream.