Ingredients

• 12 ripe tomatoes
• chopped
• ¼ cucumber
• chopped
• splash Worcestershire sauce
• splash red wine vinegar
• salt
• 2 garlic cloves
• handful basil leaves
• 1 garlic clove
• 4 tbsp capers
• 200g/7oz black olives
• splash sherry vinegar
• extra virgin olive oil
• salt and freshly ground black pepper
• 5 tomatoes
• preferably mixed colours
• 3 asparagus spears
• tips only
• 5 radishes
• ½ bulb fennel
• 100g/3½oz broad beans
• small bunch baby basil

Directions

• For the vegetable consommé
• season the tomatoes and cucumbers and with Worcestershire sauce and red wine vinegar.
• Blend all the ingredients together in a food processor.
• Place a sieve lined with a muslin cloth on top of a bowl
• then pour in the vegetable consommé mixture.
• Bring the edges of the muslin together
• tie with a piece of string and hang over the bowl. Leave for six hours to drain. Reserve the liquid consommé collected in the bowl.
• For the tapenade
• blend all of the ingredients in a food processor
• adding just enough olive oil until it forms a paste
• seasoning to taste with salt and pepper.
• For the salad
• slice the tomatoes into different sized pieces.
• Slice the asparagus
• radish and fennel and place them in a bowl of cold
• iced water to chill. When ready to serve
• drain.
• To serve
• divide the tomatoes
• broad beans and chilled vegetables between four small serving bowls and garnish with the tapenade and baby basil. Pour over the consommé.