Tomato salad with watercress and bacon

Name: Tomato salad with watercress and bacon
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 150 g Watercress; 25 g Mountain cheese; 20 g chopped almonds; 1 small clove of garlic; 100-150 ml Olive oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 50 g Bacon; 750 g colourful tomatoes, e.g. ox hearts, green zebra, date tomatoes, yellow vine tomatoes

AUTHOR
Kate Willis

DIFFICULTY
very easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 4

150 g Watercress
25 g Mountain cheese
20 g chopped almonds
1 small clove of garlic
100-150 ml Olive oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
50 g Bacon
750 g colourful tomatoes, e.g. ox hearts, green zebra, date tomatoes, yellow vine tomatoes

Directions

1
Wash the watercress and remove the leaves. Set some leaves aside for garnishing. Grate the cheese. Roast almonds in a pan without fat. Take them out and let them cool down. Peel and roughly chop the garlic.
2
Puree the watercress, garlic, almonds, cheese and olive oil with a hand blender to a smooth sauce. Season to taste with salt and pepper.
3
Put the bacon in a pan, heat it up and let it crisp while turning. Take out and drain on kitchen paper. Wash and clean the tomatoes and, depending on their size, cut them in half or into slices.
4
Mix tomatoes and 2 tablespoons of herb sauce, season with salt and pepper. Arrange tomato salad and bacon on plates, drizzle with remaining sauce. Garnish with watercress leaves. Serve with a rustic farmhouse bread.