Ingredients:

300 g Ripe Heirloom Tomatoes (different varieties)

1 Each Buffalo Mozzarella

Wakame & Nasturtium Vinegar see Recipe

Green Olive & Wakame Tapenade see Recipe

Salt & Freshly Ground Pepper

A 2cm stick Horseradish (optional, as not easy to come by)

Fresh herbs to garnish (fresh oregano, fennel, parsley, basil, etc)

To Plate:

• Core and slice tomatoes into thin slices (+- 1 cm thick).

• Lay on a tray and season with salt and pepper

• Spread some of the tapenade on the bottom of the plate and lay the seasoned tomatoes over it.

• Slice the mozzarella and place over the tomatoes.

• Drizzle with the wakame vinegar and Evoo, garnish with herbs, microplane the horseradish over the final dish and serve with a side of grilled sourdough.

You can find out about Daniel’s Run Tomatoes here - a Meet the Producers story is to follow.