Tomato Salad with Black Garlic and Guacamole Recipe

Ingredients

• 450g of tomatoes, ripe
• 20g of sun-dried tomatoes
• 10g of shallots, chopped
• 50g of fennel, chopped
• 0.5g of garlic
• 1 tsp thyme leaves
• 1/2 tsp tarragon leaves
• 10 basil leaves
• 1 tsp Maldon salt
• 2 tsp sugar
• 1 pinch of cayenne pepper
• Tabasco, to taste
• 1 tsp lemon juice
• 1 tsp red wine vinegar
• 1/4 tsp salt
• 1 tsp olive oil
• 2 pinches of ascorbic acid
• 1 Hass avocado, ripe, peeled and pitted
• 1/4 garlic clove
• 1 tbsp of shallots, finely diced
• 1/2 red chilli, finely diced
• 1 tbsp of chopped coriander
• 1 tbsp of chopped parsley
• 1 tbsp of oregano
• 1 beef tomato
• 4 cherry tomatoes, large and ripe
• 4 heritage tomatoes, ideally a mix of colours
• 2 tsp sherry vinegar
• 3 tsp extra virgin olive oil
• 1 pinch of xanthan gum
• 1 pinch of ultratex
• 70g of Kalamata olives
• 15g of black garlic
• 15g of extra virgin olive oil
• 1 tsp vegetable oil
• 1 pinch of thyme leaves
• salt
• 5 black olives, washed
• 20g of ewe's cheese, ideally Sharpham, frozen
• 1/2 avocado
• 8 nasturtium leaves, small
• fennel fronds
• coriander flowers