How to make a tomato and shallot salad with lime basil dressing

For the dressing

1 garlic clove, minced

2 tablespoons apple cider vinegar

2 tablespoons lime juice

80 ml rapeseed oil

1 tablespoon finely shredded basil leaves

Salt and freshly ground black pepper

For the salad

250 g mixed baby tomatoes

½ teaspoon salt

2 shallots, finely sliced

Finely slice the shallots and drop them into a bowl with the apple cider vinegar and lime juice, stir well. Slice and chop the tomatoes randomly, put into a bowl and sprinkle with ½ teaspoon salt. Leave both bowls to one side for at least an hour.

With a slotted spoon remove the shallots from their bowl and add to the tomatoes. Mix the remaining dressing ingredients into the vinegar and lime juice and whisk together until well combined. Pour the dressing over the tomatoes and shallots and toss to dress.

To serve, pile the salad onto side plates and sprinkle over plenty of freshly ground black pepper.

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