Ingredients

Method

• Fresh salad greens and herbs, such as cos lettuce, rocket and watercress, to scatter
• 1 x 70 g punnet asparagus, blanched
• 1 x 100 g packet green beans, blanched
• 2 cobs corn, blanched and kernels removed
• 1 x 150 g punnet cherry tomatoes
• 1 cucumber, shaved
• 4 leeks, thinly sliced
• Pumpkin seeds, toasted, for scattering
• 1 log Foxenburg chabris,crumbled
For the dressing, combine:
• 2 free-range egg yolks
• 2 T white-wine vinegar
• 2 T Dijon mustard
• 2 T sugar
• 1 T freshly ground sea salt
• 2 cups good-quality olive oil
For the tarts:
• 500 g good-quality puff pastry
• flour, for dusting
• 500 g Foxenburg chevin, crumbled
• 500 g cherry tomatoes, blanched and peeled
• Sea salt and freshly ground black pepper
• A handful of chopped chives

Method

Ingredients

Assemble all the salad ingredients, then drizzle with the dressing and serve alongside the tomato-and-cheese tarts.
To make the tarts: Preheat the oven to 180°C. Roll out the pastry on a floured surface and, using a biscuit cutter, cut into the desired shapes.
Top with the cheese and tomatoes and season to taste. Bake for 15 minutes, or until the pastry turns golden and crisp. Remove from the oven and top with the chopped chives.