Ingredients

Ripe tomatoes

Valdespina vinegar

Extra virgin olive oil

1 pack sliced mojama (I buy mine from Brindisa)

Smoked marcona almonds

Micro herbs

Finca La Barca Oak Smoked Alioli (also from Brindisa)

Dried purple dulse, blitzed in a blender

Method

1. Simply cut the tomatoes into bite-size pieces, add a splash of Valespina Spanish vinegar and a generous glug of extra virgin olive oil, season with sea salt and pepper, and mix.

2. Top with the mojama, almonds and herbs, add a few dollops of oak smoked alioli and sprinkle over the dulse.

Adapted from a dish served at Ottolenghi’s Nopi Restaurant.