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Tomato, Wholegrain Mustard and Fresh Herbs

Time: 20 mins
Serves: 4
Difficulty: Easy


200g stale sourdough bread, cut into 2cm pieces

200g NZ Hothouse Heirloom Chrry Truss tomatoes, halved

400g NZ Hothouse Lycoplus tomatoes, sliced

2 tbsp sherry or white balsamic inegar

1 tbsp wholegrain mustard

Small bunch dill, lease picked

Small bunch coriander, leaves picked

5 mint leaves, sliced

2 tbsp extra virgin olive oil

Salt and pepper to taste


Preheat oven to 180. Place the diced brad onto a tray, drizzle with oil, season with salt and pepper, and bake until golden, remove, and set aside.

On a large platter, place the slices of tomato, sporadically top with small dollops of wholegrain mustard, drizzle over the vinegar, scatter over the fresh herbs and nesstle in the sourdough. Drizzle over the extra virgin olive oil and serve immediately.

Brett McGregor


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“The day the stuff gets picked, is the day it arrives in store. We call that just in time, I call that legendary.”

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