Ingredients (Serves 2 or 1 if starving!):

6 x Organic vine toms

6 x Teaspoons of Baobab jam

2 x Teaspoons of dried oregano 

2 Bunches of rocket or 25g x 2

Parmesan cheese or (any other hard cheese you have available)

Olive oil

Black pepper

Method:

Wash rocket, place in salad spinner  (if you have one) and put aside.

Cut vine tomatoes into medium slices, and place on a lightly greased baking tray.

Add a teaspoon of Baobab jam on each of the slices of tomatoes, sprinkle a pinch of dried oregano on each tomato.

Grate parmesan cheese over tomatoes and place under hot grill for 4-7 minutes or until cheese is golden.

Dish equal portions of baobab toms and rocket on large plates.

Drizzle with olive oil and finish with cracked black pepper and (wild garlic flower petals when in season).

Serve with fresh spelt and flax seed bread or bread of your choice.

As always it’s best to use seasonal fruit and veg whenever possible.

Photo courtesy of : Marisa Findlay Photography