Tomato, goat’s cheese and avocado salad with chutney vinaigrette

Step by step

1. Step 1

   To make the chutney, put the vinegar, sugar, chopped tomato and grated half-apple, together with the zest and juice of a lime, crushed clove of garlic, grated ginger, cloves and pinch of salt in a saucepan and heat over a low heat for about 15 minutes. Next add 500 g of peach in small cubes or as chunks of peach flesh. If you’re using cubes of peach, first peel the peaches, cut them into small cubes and sprinkle a little lemon juice on top to stop them going brown. To make the chutney, put the mixture in sterilised jars and leave them face down to ensure a tight seal.

   To make the salad, cut the tomato into slices and the avocado into cubes and sprinkle with a little lemon juice to stop them going brown. Put by. Place the slices of tomato on a plate with the mixed lettuce leaves, avocados and walnuts and add some homemade peach chutney on top. Give it a final drizzle of olive oil and a pinch of salt.

2. ‘- Chutney is a spicy food from India made from fruit and sugar, together with vinegar, spices and other vegetables. It’s wonderful for creating sweet-and-sour dishes and goes well with meat and fish, as well as salads.
   – You can find readymade chutneys in glass jars in the market or supermarket, which makes this recipe very easy, but it’s very satisfying to make a simple, tasty chutney for yourself.
   – Don’t worry if you haven’t got all the spices we suggest—simply use whatever else you have to hand: cinnamon, turmeric, star anise, etc.
   – If you find you’ve got some fresh ginger left over after making the chutney, whiz up a detox smoothie for breakfast: yogurt, orange juice, ginger, agave nectar or stevia and strawberries.
   – We suggest using pear tomatoes because they are lovely and fleshy, but any kind of tomato will be fine. And if you don’t like goat’s cheese, you can use another kind of cheese instead—but make sure it has a strong enough flavour to compete with the chutney.