1 apple, peeled and diced
1 avocado, peeled and diced
5g black truffle, diced
Salt and pepper
2tbs olive oil vinaigrette to bind
4 round lettuce leaves
1 bunch watercress
16 diamonds cut from blanched and peeled beefsteak tomatoes
150ml tomato coulis - see note

Method

Mix together the apple, avocado and truffle and season with salt, pepper and vinaigrette.

Chiffonade the lettuce and watercress and add to the truffle mix.

Alternate layers of tomato and the truffle mix, finishing with tomato. Surround with tomato coulis.

Note: For the tomato coulis, blend together 900g tomatoes, 15g salt, 5g pepper, 200ml red wine vinegar, 100ml sherry vinegar and 400ml olive oil, then season with ketchup and Tabasco. Pass through a fine sieve six times.

Robert Reid

Photo © Tom Stockhill