Andrew McConnell and Penguin have kindly given permission for us to share his tomato recipe from Andrew's book, Cumulus Inc.
Andrew writes:
This dish was inspired by our friend Dee Nolan, from Nolans Road organic olive grove. After tasting Dee’s olive oil, we devised this salad in order to make the most of its fresh and punchy but well-balanced flavours.
SERVES 4
1 RED ONION
GOOD PINCH OF SALT
GOOD PINCH OF SUMAC
6 PERFECTLY RIPE TOMATOES
40g SHANKLISH OR GOOD-QUALITY FETTA
4 TABLESPOONS EXTRA VIRGIN OLIVE
OIL – PREFERABLY SOMETHING FRESH, LOCAL AND ROBUST
1 TABLESPOON SHREDDED FLAT-LEAF PARSLEY
Peel the onion, cut in half lengthwise and trim off the hard root end that holds the onion together. Place the onion on a board, cut-side down, and finely slice. Sprinkle the sliced onion with the salt and sumac and leave to weep in a colander over a plate for 20 minutes.
Spread the onion out on paper towel and pat dry.
Cut the tomatoes into 1cm thick slices or wedges and arrange on a large plate. Season with a pinch of salt and crumble over the shanklish, then loosely strew with the onion. Drizzle the olive oil over the salad and sprinkle the parsley over the top to finish.
“Recipe from the book Cumulus Inc. by Andrew McConnell, rrp$59.95, published by Lantern.”
