Serves 4-6

By James Mackenzie, Chef and Owner of the Michelin-starred Pipe and Glass, South Dalton.

A classic tricolour of spring shades, this dish can be served as a sharing plate or individually. It’s a simple dish so everything hangs on using the finest ingredients, especially ripe avocados and an assortment of fresh tomatoes.

About the Chef


  • For the salad
  • 2 ripe avacado
  • 1 fresh mozzarella
  • mixed salad leaf
  • herbs to garnish
  • For the pesto
  • 2 tbsp pistachio nuts
  • fresh lovage
  • fresh flat leaf parsley
  • 1 galic clove
  • rapeseed oil
  • For the spiced gazpacho granita
  • 2 red pepper
  • 1 fresh chilli, from our flavour kit
  • 1 stick celery
  • 1 shallot
  • 1/2 cucumber
  • 4 Isle of Wight Heritage tomatoes
  • 200ml James White tomato juice
  • 1 garlic clove
  • a dash Worcestershire sauce
  • 50ml olive oil
  • 50ml white wine vinegar
  • 1 tbsp caster sugar
  • a squeeze of lemon juice



To make the gazpacho

  1.  Pre-heat oven to 180°C.
  2. Peel the string off the celery and cut into thin strips about 4-5cm in length.
  3. Roast the red peppers for 10-15 mins until the skin starts to blister, then place the peppers in a bowl and cover with cling film. Leave for 10 minutes, then remove all the skin and remove the seeds.
  4. Finely chop the shallot. Peel and de-seed the cucumber and chop up into chunks. De-seed the chilli and finely chop. Then roughly chop the fresh tomatoes.
  5. Place all the ingredients in a liquidiser and blend to a smooth consistency. Season with salt and pepper and pass through a fine sieve, pour into a tub and place into the freezer until frozen.

For the marinated tomatoes

  1. Half the heritage tomatoes and place in a bowl with 1 tsp sugar, ½ teaspoon Maldon sea salt, 1 tsp white wine vinegar and a drizzle of rapeseed oil.
  2. Add the chopped banana shallot and a little chopped fresh lovage if you wish.
  3. Leave at room temperature for at least one hour.

To make the lovage pesto

  1. Place a hand full of picked lovage leaves, a small amount of picked parsley and the pistachio nuts into a liquidiser with the clove of garlic and a good pinch of salt.
  2. Turn on and pour in a steady stream of rapeseed oil until the pesto becomes a thick paste.

To serve

  1. Half the avocado, peel, slice and place on the plate.
  2. Tear the mozzarella into pieces and place onto the avocado.
  3. Spoon over some of the pesto and finish with the marinated tomatoes, salad leaf and herbs.
  4. Scrape the granita from the tub with a fork and place next to the salad.

At the Pipe and Glass James serves this with a homemade black olive flatbread.



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