‘High Summer Salad’ recipe from chef Johnny Stanford of Tern, Worthing

'High Summer Salad' recipe from Johnny Stanford at Tern in Worthing

Tern in the heart of Worthing is undoubtedly one of Sussex’s best restaurants, writes Nick Mosley. He talks with chef Johnny Stanford about how to make the best of hyper-seasonal British produce for a straight-forward yet elevated salad dish that will wow your guests this summer.

“The season for British strawberries is short”, said Johnny. “Yet the season for great tomatoes is shorter, and for a few weeks each year, they meet in the middle. That overlap is the entire reason behind this dish”.

“Scottish strawberries bring sweetness and perfume. Isle of Wight tomatoes bring acidity, depth and savoury richness. Bee Butler honey joins the dots, while basil keeps everything firmly on the right side of lunch rather than dessert”.

“It isn't a clever combination for the sake of it. Strawberries and tomatoes have more in common than they first appear. Both are at their best when served simply and allowed to speak for themselves. For a few weeks these ingredients happen to be at their best together".

Ingredients (serves four)

• 400g baby Isle of Wight tomatoes, ideally a mix of colours and sizes

• 250g Scottish strawberries

• 8–10 pickled silverskin onions

• 1 small handful basil leaves

• 2 tbsp local honey (we use Bee Butler)

• 2 tbsp white wine vinegar

• 4 tbsp rapeseed oil

• Sea salt

Method

• Cut the baby Isle of Wight tomatoes in half and place them in a mixing bowl.

• Season with a good pinch of sea salt and leave them at room temperature for 10–15 minutes. This draws out their juices, which become part of the dressing.

• Hull the strawberries and cut them into halves or quarters, depending on their size.

• Keep the pieces generous

• Cut the silverskin onions into halves or quarters. Ready-pickled ones work perfectly well here. They bring acidity and crunch.

• In a small bowl, whisk together the honey, white wine vinegar and rapeseed oil. Add a spoonful of the tomato juices from the bowl and whisk again. Taste and adjust if needed. It should be sweet, sharp and lightly savoury.

• Add the strawberries and silverskin onions to the tomatoes.

• Tear in most of the basil leaves, then spoon over the dressing. Toss gently. Leave for 5 minutes before serving.

• Spoon the salad onto a large plate or shallow bowl. Spoon over any remaining dressing.

• Finish with the remaining basil, a drizzle of rapeseed oil and a little extra honey if you like.

“Don’t serve this fridge-cold”, adds Johnny. “Tomatoes and strawberries lose a lot of their flavour when chilled, so take them out of the fridge at least 30 minutes before making the salad. The dish sits on the line between sweet and savoury, with the pickled onions keeping everything in balance”.

Tern, 39 Warwick Street, Worthing BN11 3DQ

www.ternrestaurant.co.uk