Lowlander Botanical Dinner Creative Chef

When we were brainstorming about the 2017 series of our Botanical Brew Kitchen, Creative Chef Jasper was the first one to come to mind. As a chef and director of the Taste Museum he knows everything about flavour, herbs and spices. Our ultimate favourite of the dinners was this simply yet stunning tomato salad. It’s like edible art on a plate, bursting with flavour.

Tomato salad with sumac & verbena dressing

Starter or lunch | serves 4

200 gr tomatoes, a mixture of local varieties, halved (depending on size)
200 gr fresh blackberries
1 cucumber, diced
1 handful fresh gooseberries
100 ml white wine vinegar
100 ml extra virgin olive oil
15 gr fresh verbena leaves
Sumac powder
Mix of edible flowers (borage, violets)

Serve with Lowlander Pale Ale

This is how you make it

  1. Carefully mix tomatoes, blackberries, cucumber and gooseberries in a bowl
  2. Blend vinegar, oil and verbena leaves to make the dressing
  3. Divide the salad over 4 plates, drizzle with the dressing and finish with a pinch of sumac and edible flowers

Best enjoyed with a Lowlander Pale Ale.

Recipe by Creative Chef