Feels like ages since I have written anything food related. I remember how much I used to enjoy taking photos of food, & learning all sorts of cool things with my camera. But, then it got dark and cold and wintery. And, that only meant one thing – flash photography. I strongly dislike flash photos. When it’s summer time, it is so pretty using all the natural sunlight, just a preference of mine – you get the best photos. So, let’s just say .. I’ve been hibernating!
Yesterday, was one of the first days that I noticed that it was getting light outside. I knew this because, when I fetched Ella Sophie from kindergarten – it was still light outside. It was such a good feeling, because then you know that the long, cold winter is soon over.
Anyway, back to the food …
I came across these gorgeous tomatoes in the store yesterday and, was curious to try them out. They were black tomatoes. So, I decided to keep it simple so that I can really taste the flavour of the tomatoes. I had it on a bed of spinach, radicchio & watercress leaves. Use any type of salad greens you can find, rocket would also work well.
- 1 tsp mustard
- 1 – 2 tblsp apricot/fig preserve (I used apricot)
- juice of one lemon
- a little water to thin it out
This is one of my go-to dressings right now, it’s super quick and simple ingredients. It keeps in the fridge for about a week. The salad was really yummy & if you can find these tomatoes, I definitely recommend trying it out. They are full of flavour, and can work well as a light salad or an appetizer.