Off Tom Kerridge’s show, this looks like a cracker to serve at a BBQ or along side something hot off the smoker…
Ingredients
Method
- Melt the dripping over a gentle heat
- Slice up the tomatoes into good chunky slices (don’t want them breaking down later)
- Finely slice and onion and add this, with the tomatoes, and the lemon thyme to a bowl
- Add a good pinch of quality flakey salt and gently mix
- Now tear u the bread into even, crouton sized pieces and layout on a baking tray
- Then give them aa good drizzle of the dripping and put into the oven for 5 – 10 minutes to crisp up, when ready season
- Finely chop the chives and the green ends of the spring onions and reserve
- Spread the tomato and onion out on a baking tray, and put into the oven to warm for a few minutes. We’re not trying to roast them here, but just warm them through
- When ready, in a serving bowl carefully layer the tomato and onion mix with the chopped spring onion and chive, a few croutons and repeat
- Make the dressing by adding 1 part vinegar to 3 parts beef dripping, more chopped chives, a bit of black pepper and some toasted onion seeds. It should not be overly liquidy, more sludgy, so use plenty of the solid ingredients
- Drizzle over the salad and serve