Heirloom Tomato, Padron and Goats' Curd Salad - Chef Recipe by Matthew Evans

Ingredients

"The padrón pepper is a Spanish chilli, which, through some quirk, is only hot about 10–20 per cent of the time. So, mostly, it's a mild sparkle of heat in the chilli, with the Russian roulette of extra-hot spice occasionally there to keep you on your feet. Served simply fried and with lemon juice as a bar snack, the padrón's flavour also goes amazingly well with other summer harvests – tomatoes, basil and a lively goats' curd." ~ Matthew Evans.

100 g goats' curd
6 large tomatoes, sliced or cut into wedges, depending on the size (a few varieties make for a more interesting meal)
6 basil leaves, torn
3 Tbs extra-virgin olive oil
6 padrón peppers, fried or roasted
Crusty bread, to serve

Method

Dollop a big spoonful of goats' cheese on a platter, or on plates. Lay the sliced tomato over the curd neatly. Sprinkle the tomato with salt and pepper, then dot the basil around, drizzle with the oil and leave to stand for 10 minutes.

To serve, lay the padrón over the tomatoes and offer some good crusty bread.

Credits: The Commons by Matthew Evans published by Hardie Grant Books. RRP $60.

Photo Credits: Alan Benson.