recipe by sarah glover • photography by luisa brimble
4 green, red and yellow heirloom tomatoes, sliced lengthways
1 head cauliflower, cut into 5 mm thick slices
2 cloves garlic, finely chopped
1 green chilli, finely chopped
1 tablespoon balsamic vinegar
1/2 cup olive oil
handful of flat-leaf parsley, finely chopped
1: Arrange the tomato and cauliflower on a large plate.
2: Combine the garlic, chilli, balsamic vinegar, olive oil and parsley in a cup or mortar and pound with a pestle or the end of a hammer to form a vibrant green dressing. Pour over the tomato and cauliflower and enjoy with your favourite meat or more vegetables.