Kate’s recipe, as featured in the July issue of In and Around magazine.

We’re coming to the very end of the home-grown tomato season.  If you’ve got a bit of a glut going, here is a fabulous late  summer recipe using the very best of English tomatoes.  The Dukkah is fabulous sprinkled on grilled meats and fish, in olive oil or even on your eggs! it is wonderfully crunchy and aromatic.

Serves 4

Ingredients

500g Mixed heritage tomatoes

2 ripe (still firm) nectarines

Half a pack of barrel aged feta (available in good supermarkets)

Smoked sea salt

Handful of basil

For the Dukkah

120g mixed nuts of choice ( I used pistachio, almond & hazelnut)

4 tbsp coriander seeds

2 tsp cumin seeds

3 tbsp of black and white sesame seeds

2 tsp oregano

1 tsp salt

Method

Toast the nuts and spices until golden and aromatic for 2 or 3 minutes. Add the toasted spices and all other ingredients to a food processor and pulse a few times until the nuts and seeds are roughly chopped. Store the dukkah in an airtight container at room temperature for several weeks. Slice the tomatoes anyhow you like, I like to do a few different shapes and slow roast some too. Arrange on a platter with the sliced nectarine, add the salt, a good glug of extra virgin olive oil and crumbled feta, just before serving add the dukkah and some fresh basil.

It’s not too late in the year to enjoy a glass of chilled Provence rose with this lovely salad.

Bon appetit!