Amalfi Salads - cooking recipe

Ingredients

50 g pine nuts
2 (110 g) packages salad leaves (e.g. red chard)
200 g sunblush tomatoes, roughly chopped
200 g black olives (nicoise are great)
FOR THE DRESSING
1 tablespoon sun-dried tomato paste
1 tablespoon balsamic vinegar
5 tablespoons olive oil

Preparation

The day before; make the dressing.
Mix the tomato paste and vinegar in a small bowl.
Slowly whisk in the olive oil to form a smooth emulsion and season to taste.
Store it in a screw-top jar if you want to get ahead and re-whisk before using on the night.
The pine nuts can be dealt with the day before to save time. Heat a small frying pan.
tip in the nuts and cook for 2-3 minutes, turning them frequently until they smell nutty and are nicely browned.
To serve; put the leaves in a large bowl with the tomatoes and olives.
Pour in the dressing and mix well.
divide between eight glasses.
sprinkle with the toasted pine nuts.