Tomato Carpaccio with Raspberry

Sometimes, flavor doesn’t need to be complicated—it just needs to be bold. Sweet tomatoes meet the sharp bite of raspberries, smoothed out with a whisper of mint and balsamic. It’s the kind of pairing that surprises you at first bite, then lingers, making you wonder why you’ve never tasted it before. Fresh, bright, and a little daring.

Ingredients:

• Few tomatoes
• Few pea shoots

For the sauce:

• A handful of raspberries
• Few mint leaves
• 1 tablespoon of olive oil
• 1 teaspoon of balsamic glaze
• A pinch of salt

Method:
Add raspberries, mint, olive oil, balsamic glaze, and salt directly onto a serving plate and mix gently to form the sauce.
Thinly slice tomatoes and arrange them over the plate.
Scatter pea shoots on top and finish with a little extra drizzle of sauce if you like.