Ingredients
- 4 or 5 heirloom tomatoes, mixed variety
- 3 tbsp good quality olive oil
- 1 tbsp wholegrain mustard
- 1 tbsp sherry vinegar
- 1 tbsp caster sugar
- Sea salt
- 50g thick Greek yoghurt
- Zest of half a lemon
- Sea salt
- Black pepper
- 2 good quality hot-smoked mackerel fillets
- Handful fresh Thai basil leaves
- Black pepper
- Cut the assortment of heirloom tomatoes into wedges and place in a large bowl. Add the olive oil, wholegrain mustard, vinegar and sugar to a small bowl and season well with salt. Stir to combine, then pour the marinade over the tomatoes, stirring them gently to coat evenly. Cover the tomatoes and leave them to marinate for two hours at room temperature.
- Add the thick Greek yoghurt to a bowl and season with lemon zest, salt and black pepper.
- To assemble, spoon some seasoned yoghurt on to serving plates and spread out with the back of a spoon. Arrange the marinated tomatoes on top of the yoghurt.
- Tear the smoked mackerel into small pieces and place on top of the tomatoes. Spoon over some of the leftover marinade from the bowl. Garnish with some Thai basil leaves and finish with more cracked black pepper.
