82. Summer inspired tomato-mint and date salad with a honey, lemon and tahini dressing

This recipe understands flavour. Tomatoes and mint together are instantly seductive, add a few more fresh herbs, some fresh cheese (burrata, mozzarella or ricotta) and, the honey kissed vinaigrette then, you have the most enjoyable plate of salad. The unexpected twist to this salad is the addition of chopped dates, pumpkin seeds, pomegranate seeds, walnuts and a tahini vinaigrette.

I never get bored of the flavourful bites - I could eat this salad everyday. The recipe is truly sensational, predominantly due to the vinaigrette and unexpected dates. The salad components are flexible so feel free to experiment and make it your own.

Ingredients

5-6 vine ripe tomatoes cut into slices

1 cup (approx. it is the base of the salad) arugula

1/4 cup roasted pumpkin seeds

20 mint leaves - I like them whole but, feel free to slice them thinly

1/4 cup dates sliced thinly - I use medjool dates

1/3 cup pomegranate seeds

1 tablespoon sesame seeds to garnish

2 tablespoons chives chopped thinly

1/2 cup ricotta spooned onto the salad in dollops OR 1 small burrata torn and placed on the salad OR fresh mozzarella torn into bite sized pieces

Vinaigrette

1/3 extra virgin olive oil

2 Tbsps tahini

2 tsp honey

1/4 cup lemon juice

1/2 tsp salt - more to taste

1/2 clove garlic crushed or grated

Assembly

1. Line the plate with a bed of arugula. Top with tomatoes, mint, dates, cheese of choice, pumpkin seeds, walnuts, chives, pomegranate seeds and sesame seeds.

2. Blend the ingredients for the vinaigrette in a blender, taste and adjust salt if needed then drizzle over the beautiful salad.

Serve and enjoy!