Tomato, goat’s curd & basil salad with raspberry vinegar dressing

• raspberries↗75g g
• white balsamic vinegar↗100ml ml
• mixed tomatoes↗600g g
• extra virgin olive oil↗1 tbsp tbsp
• basil↗½ small bunch

  leaves picked and larger leaves torn

• goat’s curd↗200g g

  or soft mild goat’s cheese, broken into large chunks

• shelled unsalted pistachios↗10g g

  roughly chopped, to serve

• extra virgin olive oil↗5 tbsp tbsp
• raspberry vinegar↗4 tbsp tbsp

  (see step 1 of the method)

Step-by-step instructions

1. 1

   Put the raspberries and vinegar in a food processor and blitz until smooth. Push the mixture through a fine mesh sieve, discarding any seeds. Cover and transfer to the fridge until ready to use (the raspberry vinegar is best eaten fresh, but will keep in the fridge for a few days).

2. 2

   Cut the tomatoes into wedges and arrange over a large serving platter. Make the dressing by whisking the ingredients together in a small bowl and seasoning to taste.

3. 3

   Season the tomatoes, then toss through the olive oil. Scatter over the basil leaves and goat’s curd. Season with freshly ground black pepper, then spoon over the dressing. Scatter over the pistachios just before serving.