Tomato salad with ricotta, broad beans & salsa verde - Good Food Middle East

Ingredients

• 650g heirloom tomatoes of different shapes and sizes, sliced and cut in different ways
• ½ red onion, finely sliced
• 100g podded broad beans
• 50g ricotta
• 1 pack flat-leaf parsley, leaves picked
• 3 tarragon sprigs, leaves picked
• 1 pack basil, leaves only
• 1 pack chervil, leaves only
• 1 clove garlic, finely chopped
• 1 tsp Dijon mustard
• 2 tbsp small capers, drained
• 150ml extra virgin olive oil
• 1-2 tsp good quality sherry vinegar