This one is about as simple as it gets. Best for the warmer months when tomatoes are in season. We’ve got a few tips for you to really bring out the flavours of this love combination.

Get your pasta going and the Lentil Bolognese gently heating up. In the meantime make the salad. 

Ingredients for two

• 3-4 tomatoes

• 1-2 red onion

• A handful of pitted black olives, roughly chopped

• A small handful of parsley, finely chopped

• Sea salt

• Extra virgin olive oil

• Red wine vinegar

Method

• Cut the tomatoes into bite sized chunks. Put them in a bowl and season lightly with flakey sea salt and possibly a pinch of sugar. This will draw out and intensify the flavour of the tomatoes.

• Finely dice the red onion. Add to a small bowl and lightly season with sea salt and a splash of vinegar. Mix well. This will completely mellow out the onions making for a far more rounded and tasty result. Live for a few minutes to marinate whilst you chop the olives and parsley and check on the pasta and the bolognese.

• Add a good drizzle of olive oil to the onions and mix well. Add to the tomatoes along with the rest of the ingredients and freshly ground black pepper. Mix well.

• Taste and adjust seasoning. 

Plate up and enjoy. Here the bolognese has been topped with a spoonful of creme fraiche and parmesan. 

What ’s your twist, chef? 👩🏼‍🍳 😊