INGREDIENTS

Basil Vinaigrette:

• 6 torn basil leaves
• 2 tbsp rice wine vinegar
• 2 tbsp fresh-squeezed lemon juice
• ½ tsp fresh black pepper, ground
• 1 birds eye chilli, finely chopped
• 1/4 cup extra-virgin olive oil

Carpaccio:

• 3 local heirloom tomatoes (red, yellow, green)
• 1 peach 
• 3 tsp almonds, finely chopped
• 2 spring onions, thinly sliced
• 1 tsp chive, thinly chopped
• 1 tsp dill, chopped thin
• 6 basil leaves, torn
• sea salt to taste

METHOD 

First prepare the vinaigrette by placing all the ingredients in a bowl and whisk together.

Thinly slice the spring onions and almonds and roughly chop the dill and chives.

Slice the peaches and tomatoes into thin rounds. 

Then on a plate, layer two tomato slices for every peach slice (alternate colors to create a mosaic). Then drizzle the vinaigrette over the top and salt to taste.

Garnish with almonds, chives, basil and spring onions.