- 2 ripe tomatoes, chopped
- 2 garlic cloves, chopped
- small handful fresh chives, chopped
- 1 tsp white wine vinegar
- 1 tbsp olive oil
- salt and freshly ground black pepper
- ¼ sweet potato, peeled and grated
- ½ red onion, finely sliced
- 1 carrot, peeled and grated
- 1 free-range egg yolk
- 1 tsp wholegrain mustard
- 3 tbsp olive oil
- 1 tbsp white wine vinegar
- salt and freshly ground black pepper
- 1 ripe tomato, sliced
- 1 tsp olive oil
- small handful fresh chives, chopped
- 50g/1¾oz firm goats' cheese, to serve
- Preheat the oven to 200C/400F/Gas 6.
- For the gazpacho sauce, place all the gazpacho ingredients into a food processor, season with salt and freshly ground black pepper and blend until smooth.
- For the coleslaw, place the sweet potato, onion and carrot into a bowl and mix well.
- For the dressing, place the dressing ingredients into a separate bowl, season with salt and freshly ground black pepper and mix well. Pour the dressing over the coleslaw and stir well.
- For the tomato salad, place the tomato slices onto a serving plate, drizzle with olive oil and scatter over the chives.
- Place the goats' cheese onto a non-stick baking sheet and bake in the oven for 3-5 minutes, until softened.
- To serve, place the coleslaw onto the plate with the tomatoes, top with the baked goats' cheese and drizzle over the gazpacho sauce.