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Heirloom Tomato Salad with The Dinner-done One

The Dinner-done One

Heirloom Tomato Salad with The Dinner-done One


  • 350g mixed heirloom tomatoes (beefsteak, black russian, oxheart or whatever ones you can get your hands on)

  • 1/2 jar of The Dinner-done One

  • 1 lemon, zest and juice

  • 100g cavalo nero/kale or spinach

  • 1 jar cannellini beans or chickpeas

  • Olive oil

  • Hemp seeds or toasted pumpkin seeds

  • Sourdough to serve


  1. Roughly chop your tomatoes so you have different shapes and sizes, and place in a large bowl.

  2. Add in half a jar of The Dinner-Done One, with the lemon zest and juice and a generous sprinkling of salt and pepper. Toss through and leave to marinate.

  3. Wash the cavolo nero and cut out the steams. Tear into small pieces and place in a small bowl with some olive oil, salt and pepper.

  4. Massage the cavolo nero until it darkens in colour and becomes soft (this should take 4-5 minutes - if you don't have the patience blanch the cavolo nero or use spinach instead!

  5. Rinse your cannellini beans or chickpeas and add to the tomatoes with the cavolo nero. Toss to combine and check seasoning.

  6. Finish with some hemp seeds scattered on top, a drizzle of olive oil, and some toasted sourdough on the side.

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