Ploughman’s Lunch


300g ciabatta, warmed and thick cut

100g manchego cheese, sliced

½ cup tomato chutney with red peppers

½ cup red & gold perino tomatoes, halved

12 gherkins, not sweet

1 cup mixed salad leaves

extra virgin olive oil for drizzling over the salad




Salmon Paste

120g smoked salmon

¼ cup full cream yoghurt

½ avocado

½ bunch chives

1 tbsp. capers

1 tbsp. lemon juice

1 tsp. lemon zest


Warm the bread in the oven.

Put all salmon paste ingredients in food processor and blitz. Serve in ramekins and put in fridge.

Arrange all of the ingredients on a platter, drizzle a little olive oil over the tomato and lettuce leaves and serve.