Tomatoes with an 'eggocado' sauce

This has been the culinary highlight of the summer: a simple salad of fresh in-season tomatoes in a rich, creamy and tangy ‘eggocado’* sauce. Loosely inspired by the Italian ‘tomato’ sauce this magical concoction features parsley, capers, mustard, mayo and lemon juice blitzed together with hard boiled eggs. While this has been a must-have of the summer, I know the sauce will continue its life in my kitchen throughout the seasons!

* the credit for the brilliant name goes to my wonderful friend, chef Melek Erdal.

3 hard boiled eggs
100ml of extra virgin olive oil
1/2 juice of lemon
1 tbsp of apple cider vinegar
1 tbsp of english mustard
1 tbsp of honey
1 tbsp of mayo
2 tbsp of capers with brine
A generous fistful of parsley (leaves and stalks)
A generous pinch of Maldon salt

Blitz all ingredients in a food processor / nutribullet / with a stick blender.

Spread the sauce on a plate, top with rustically chopped tomatoes, drizzle with olive oil, a few capers and some parsley leaves! And make sure to serve with some good sourdough on the side as a lot of mopping will be required!

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