Heritage tomato, semi-dried olive and artichoke linguine, watercress and salsa verde

serves 4

The perfect pairing for our May Wine of The Month English Rosé, this delicious dish of heritage tomato and olive linguine is the perfect way to explore Vegan cuisine.

You will need:

320g dried linguine

400g mixed heritage tomatoes

100g mixed olives with stones

100g roasted artichokes, chopped

3 or 4 glugs of olive oil

Large pinch of Maldon salt

Large pinch of caster sugar

4 sprigs of thyme


Line two baking trays with silicon paper. Cut the tomatoes once through the middle and remove the eye of the stalks. Lay skin side down, cut side up and sprinkle with olive oil, salt, sugar and thyme. Leave in a hot cupboard or oven on the lowest setting and allow the tomatoes to air dry. 20 to 30 minutes should be adequate, we are drawing out moisture rather than colouring them. Retain the rich syrupy juices to add to the dish later. On the other tray tear the olives roughly removing the stones and lay them out. Sprinkle with a little of the olive oil and a pinch of sugar and a pinch of the thyme. No need for salt. Again, allow to air dry in your oven or hot cupboard. Both can be prepared in advance and are delicious tossed into a mixed salad.

For the salsa verde

You will need:

1 bunch parsley

1 bunch mint

1 bunch coriander

2 good handfuls of baby spinach

3 banana shallots, peeled and roughly chopped

50g capers, drained

50g cornichons, drained

2 cloves of fresh garlic, peeled

1/2 red chilli

200mls olive oil


Place the shallots, capers, cornichons, chilli and garlic into the food processor along with the olive oil and make a smooth paste.

Add the parsley, mint and coriander and continue to process until smooth. Add the spinach to the mixer and pulse until smooth. Transfer to an airtight container and refrigerate until needed. This salsa is also fantastic with roasted lamb or fish.

Cook the linguine in plenty of salted boiling water. Strain into a sauté pan and add a third of each of the tomatoes, artichokes, and olives. Add a couple of generous spoons of the salsa Verde and mix carefully. Divide between the serving bowls or plates and top with the remaining tomatoes, artichokes, and olives. Garnish with watercress, a sprinkling of olive oil and the retained tomato juices

This is a nice vegan dish but could be finished with feta, roasted hake or chicken.

Looking for more delicious vegan recipes? Why not try our Roasted Butternut Squash and Wild Mushroom Risotto. Find the full recipe here.