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Three tomato salad with sunflower seed puree and whipped feta

Katrina Meynink
Katrina Meynink

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Tomato trio salad.
Tomato trio salad.Katrina Meynink

A tomato party that celebrates tomato season.

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Ingredients

Sunflower seed puree

  • 1 cup sunflower seeds

  • 1 cup chicken or vegetable stock

  • 1 cup milk

  • squeeze of lemon juice

  • 1 tbsp olive oil

Salad

  • 500g medley tomatoes

  • 1 tbsp olive oil

  • salt and pepper, to season

  • ½ cup semi-dried tomatoes, roughly chopped

  • 500g cherry tomatoes, halved

  • ½ cup basil leaves, coarsely torn

Whipped feta

  • ½ cup soft Persian-style feta

  • 1 tbsp milk

  • ½ tbsp olive oil

Method

  1. Step 1

    Place the sunflower seeds, stock and milk in a saucepan over low-medium heat. Simmer for 25 minutes or until the sunflower seeds are soft and most of the liquid has evaporated (Note: If the seeds are soft and you still have liquid, strain first before blending).

  2. Step 2

    Add the seed mixture, lemon juice and olive oil to a blender and blitz to a smooth paste – if too thick, loosen with a tablespoon of water and blitz again. Season with salt and pepper and set aside.

  3. Step 3

    Preheat oven to 180C.

  4. Step 4

    Place the medley tomatoes on a roasting tray with the olive oil, season with salt and pepper, and toss to coat. Roast for 15 minutes or until the tomatoes begin to burst.

  5. Step 5

    While the tomatoes are roasting, add the whipped feta ingredients to a blender and pulse until creamy and smooth.

  6. Step 6

    Place blobs of sunflower seed puree and the whipped feta on a serving plate – it doesn't have to be neat, just make pockets of flavour over the base of the plate. Top with the fresh, roasted and sun-dried tomatoes, season with salt and pepper, scatter with basil leaves and serve immediately.

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Katrina MeyninkKatrina Meynink is a cookbook author and Good Food recipe columnist.

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