This beautiful, and surprisingly easy-to-make appetiser from Jack Croft and Will Murray of Fallow is inspired by gazpacho. In keeping with Fallow’s ethos of minimising waste, at the restaurant the red pepper and tomato dressing is made with slightly bruised tomatoes that are considered ‘second class’. In fact, these extra-soft and beautifully sweet tomatoes are perfect for the dressing. The pickled shallots need to be left in the brine overnight, so be sure to prepare them a day in advance.
See the full recipe here: https://www.greatbritishchefs.com/recipes/english-tomato-red-pepper-dressing-courgette-basil-ricotta-recipe

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