Ingredients

• 2 ripe tomatoes
• chopped
• 2 garlic cloves
• chopped
• small handful fresh chives
• chopped
• 1 tsp white wine vinegar
• 1 tbsp olive oil
• salt and freshly ground black pepper
• ¼ sweet potato
• peeled and grated
• ½ red onion
• finely sliced
• 1 carrot
• peeled and grated
• 1 free-range egg yolk
• 1 tsp wholegrain mustard
• 3 tbsp olive oil
• 1 tbsp white wine vinegar
• salt and freshly ground black pepper
• 1 ripe tomato
• sliced
• 1 tsp olive oil
• small handful fresh chives
• chopped
• 50g/1¾oz firm goats' cheese
• to serve

Directions

• Preheat the oven to 200C/400F/Gas 6.
• For the gazpacho sauce
• place all the gazpacho ingredients into a food processor
• season with salt and freshly ground black pepper and blend until smooth.
• For the coleslaw
• place the sweet potato
• onion and carrot into a bowl and mix well.
• For the dressing
• place the dressing ingredients into a separate bowl
• season with salt and freshly ground black pepper and mix well. Pour the dressing over the coleslaw and stir well.
• For the tomato salad
• place the tomato slices onto a serving plate
• drizzle with olive oil and scatter over the chives.
• Place the goats' cheese onto a non-stick baking sheet and bake in the oven for 3-5 minutes
• until softened.
• To serve
• place the coleslaw onto the plate with the tomatoes
• top with the baked goats' cheese and drizzle over the gazpacho sauce.