Supper Club: Tasty heirloom tomato salad

Heirloom tomato salad
Serves 2

Ingredients 

• 500g Heirloom tomatoes
• 1 Courgette 
• 50g dehydrated black Or fresh black olives
• 2 whole avocados
• 1 Lime
• Coarse sea salt
• 1/2 bulb of fennel
• 150g basil
• 200ml olive oil

Method

1. Using a peeler, slice the courgette into thin ribbons by pulling the peeler the length of the courgette. Lightly season with a pinch of your sea salt and set aside to stand for as close to one hour as possible.
2. Take the basil and olive oil and add them to a blender. Blitz until completely smooth, but best to pass it through a sieve into a jug or bottle to be sure. Cover the container and set to one side for later. You will need to wash the blender out before the next step.
3. Peel and destone your avocados and chop them up and add to the blender. Grate in the zest of your lime and then squeeze in the lime juice of the full lime. Add a pinch of your sea salt to season. Blitz in the blender until smooth and then scoop into a container and cover for later. 
4. Take your fennel and shave it as finely as possible. Place it into some ice water for no more than 5 minutes then remove and set to one side. 
5. While the fennel is in the ice water, chop your tomatoes into 1/2’s or 1/4’s and sprinkle with a smidge of sea salt. 
6. If you are using dehydrated olives, crush them into a fine crumb.  If using fresh olives, chop them into slices to suit your taste. 
7. Removing the fennel from the ice water and patting it dry, we are now ready to plate.   Start by lacing the courgette around the plate, then add your tomatoes. Dot some of the avocado puree around the plate, add your fennel and then drizzle the basil oil (we suggest sparingly, you can always add more to taste) and then sprinkle with either the olive crumb or olives. 
8. Now enjoy!