Crispy Tomato Salad With Rocket Flowers And Pancetta


SG Satellite Island 2017_by_Luisa Brimble_358.jpg
SG Satellite Island 2017_by_Luisa Brimble_419.jpg
SG Satellite Island 2017_by_Luisa Brimble_191.jpg



Crispy tomato salad with rocket flowers and pancetta 

Feeds 3–4

3 tomatoes, very thinly sliced

1 tablespoon of capers  


5 slices pancetta or speck bacon (whatever is handy)


10 flat-leaf parsley leaves


1 tablespoon dijon mustard

1/3 cup verjuice

1/3 cup olive oil  


rocket leaves and rocket flowers 


Medium frying pan

1: Light your fire and let it burn down until you obtain a medium heat. Place the frying pan over the coals, add the sliced tomato and cook for about 10 minutes (the idea is for the tomato slices to dry out and release their sugars, making them crisp and a bit chewy). Flip them over once they start to dry out, add the capers and cook the other side for another 5 minutes.

2: Remove the sliced tomato and set aside, then add the pig and cook until it crisps up a bit.

3: Put the parsley leaves and a sprinkle of salt in a mortar and pound with a pestle until the green comes out. Add the mustard and pound a bit more, then slowly incorporate the verjuice and olive oil; this is your dressing for the salad. 

4: Assemble your salad on a bit of drift wood: rocket leaves first, then the pancetta or speck. Dress the salad and top with rocket flowers and dried tomatoes.

Drink of choice: Stoneleigh Latitude Rose

This story was created and photographed in partnership with Stoneleigh