Tom and I flew back to Thailand after our two-week adventure in Vietnam. This time we by-passed Bangkok completely, heading straight for the coach and ferry to Koh Phangan. It was a LONG 24-hour journey, but totally worth it when we arrived at our little beach-side bungalow, as the sun was setting over the horizon.
Tomatoes and Mozzarella. An all time favourite; a classic. Easily adaptable but always juicey- it’s the Romeo & Juliet of the culinary world. After publishing my recipe for Harissa-Roast Aubergine and Spiralized Greek Salad, I suddenly realised that the majority of my recipes, although uncomplicated in principle, seem to involve several ingredients and lots of fiddly tasks. Not to mention a whole load of washing up afterwards. This salad (or sandwich if you opt for the toast version – which I’d advise that you do at least once) is the opposite. Barely any ingredients and nothing you wouldn’t necessarily have in a store cupboard (except, perhaps, the pine nuts). It’s…