Heirloom tomatoes and peaches with white bean and hazelnut tarator
A modern day tarator paired with peaches and heirloom tomatoes makes this the perfect starter for a festive lunch.
- 25 mins preparation
- 5 mins cooking (plus standing)
- Serves 4 - 6
Print
Ingredients
- 80 ml (⅓ cup) extra-virgin olive oil, plus extra for drizzling
- 60 ml (¼ cup) chardonnay vinegar or white wine vinegar
- 2 tsp caster sugar
- 500 gm mixed heirloom and baby heirloom tomatoes, halved
- 2 white and yellow peaches, stones removed, cut into wedges
- 2 golden shallots, thinly sliced
- 1 cup loosely packed small basil leaves, plus extra leaves to serve
- 4 mini sourdough baguettes, halved lengthways
- Sumac, to serve
White bean and hazelnut tarator
- 400 gm can white beans, drained, rinsed
- 100 gm hazelnuts, roasted, skins removed, plus extra to serve
- 60 ml (¼ cup) lemon juice to taste
- 2 garlic cloves, finely chopped
- 100 gm natural Greek yoghurt
- Finely grated zest of 1 lemon
- 1 tsp each cumin and coriander seeds, toasted, crushed
- 1½ tsp smoked sea salt flakes (see note)
- 180 ml (⅔ cup) light olive oil
Method
- 1To make tomato and peach salad, place oil, vinegar and sugar in a bowl, season to taste and whisk to combine. Place tomatoes, peaches, shallots and herbs in a large bowl. Pour over dressing, season to taste and toss gently to combine. Set aside at room temperature until ready to serve.
- 2Meanwhile, to make tarator, place white beans, hazelnuts, lemon juice, garlic, yoghurt, zest, spices and salt
- 3Preheat a lightly greased barbecue or char-grill pan to high. Drizzle sourdough with extra oil and season to taste. Grill, turning occasionally, until charred on both sides (1-2 minutes).
- 4To serve, spoon tarator over the base of a platter, top with tomato and peach salad and scatter over extra basil leaves, hazelnuts and sumac. Drizzle with olive oil and serve with grilled bread.
Notes
Smoked sea salt is available from specialty food shops. If unavailable, substitute regular sea salt and 2 tsp smoked paprika.
