Nicholas Balfe served up a tasty Tomato Salad with Strawberry Dressing and Ricotta on Sunday Brunch.

The ingredients for the dressing: (will need a large pestle and mortar)
6 ripe strawberries, roughly chopped, 1 clove of black garlic OR half a clove raw garlic, half tsp of muscovado sugar, half a tsp white miso, 50ml rice wine vinegar, 100ml tamari (gluten free soy sauce), Juice of half a lemon and A pinch red chilli flakes e.g. Korean chilli flakes (gochugaru) or Syrian Aleppo pepper.

For the ricotta: 200g ricotta, zest of half a lemon and pinch sea salt.

For the salad: 400g multi-coloured ‘heritage’ tomatoes, roughly chopped into different shapes and sizes
100g strawberries, sliced a pinch sea salt, 100ml fruity olive oil, A large handful mixed herbs e.g. fennel tops, tarragon, chervil, parsley, nasturtium, chive etc, roughly chopped and Edible flowers such as marigold, chive and nasturtium.