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Method
Herb Oil
- blanch the basil and mint leaves in boiling water for 30 seconds.
- Transfer to iced water until they're chilled.
- Squeeze out as much excess water from the herbs and then transfer them to a bar mixer or blender.
- Pour in the rice bran oil and then blend on high for a minutes or two or until the oil and herbs come together.
- Strain the oil through a fine sieve lined with paper towel. Season the oil with a touch of salt.
Pangrattato
- Chop or blitz the bread into chunky breadcrumbs.
- Heat a frying pan to a medium heat, add in the extra virgin olive oil and add in the breadcrumbs.
- Toast off, stirring regularly until everything turns golden brown.
- Season with the fennel salt and take off the heat.
- Once cool, add the zest of half a lemon.
Grilled Plums
- Get your BBQ or griddle pan to a high heat.
- Toss the plum wedges with a little olive oil and sea flakes
- Grill for a few minutes each side until they are charred and caramelised.
- Slice some of the large heirloom tomatoes and arrange them on your plate.
- Give them a squirt of red wine vinegar and extra virgin olive oil and season well with the fennel salt.
- Roughly chop the rest of the tomatoes, keeping them pretty chunky and combine them with the grilled plums.
- Dress with red wine vinegar, extra virgin olive oil and fennel salt.
- Toss until everything is coated, then arrange on top of the sliced tomatoes.
- Top with a couple of spoonfuls of the pangrattato and a good drizzle of the basil and mint oil.
