Amalfi Salads

Solo salads for a casual help-yourself party. Start these the day before to save yourself time.

• Ready In: 10 mins
• Serves: 8

Ingredients

• 50  g pine nuts
• 2 (110 g) packages  salad leaves (e.g. red chard)
• 200  g  sunblush tomatoes, roughly chopped
• 200  g black olives (nicoise are great)

• FOR THE DRESSING

• 1  tablespoon sun-dried tomato paste
• 1  tablespoon  balsamic vinegar
• 5  tablespoons olive oil

Directions

1. The day before; make the dressing.
2. Mix the tomato paste and vinegar in a small bowl.
3. Slowly whisk in the olive oil to form a smooth emulsion and season to taste.
4. Store it in a screw-top jar if you want to get ahead and re-whisk before using on the night.
5. The pine nuts can be dealt with the day before to save time. Heat a small frying pan.
6. tip in the nuts and cook for 2-3 minutes, turning them frequently until they smell nutty and are nicely browned.
7. To serve; put the leaves in a large bowl with the tomatoes and olives.
8. Pour in the dressing and mix well.
9. divide between eight glasses.
10. sprinkle with the toasted pine nuts.