2 Tomato recipes to keep on rotation this summer - TFG Media

Ingredients

• 160g rocket and watercress salad mix
• 400g tomato medley, sliced
• 1–2 fresh mozzarella balls
• 100g pomegranate rubies
• Handful of dill, leaves torn
• 1 packet (60g) store-bought croutons
• ⅓ cup avocado oil
• 3 Tbsp red wine or pomegranate vinegar
• 1 finely grated garlic clove
• 2 tsp Dijon mustard
• 1 Tbsp vegetable oil
• 1 onion, peeled and thinly sliced
• 1 Tbsp butter
• 2 tsp lemon juice
• 1 Tbsp brown sugar
• 1 Tbsp balsamic vinegar
• 1 egg, lightly beaten
• 115g cream cheese, room temperature
• ½ tsp dried oregano
• 2 Tbsp finely grated Parmesan
• 250g assorted tomatoes, thinly sliced
• 1 Tbsp mixed sesame seeds