Salad of tomatoes and lemon confit grilled on a plancha
- 800 g Beef heart tomato
- 1 lemon confit
- 2 strands Mint
- Olive oil
- Ground pepper
- Cut the lemon into thin slices and carefully remove the papins.
- Detail slices of tomatoes about 1.5 cm thick.
- Brush slices of lemon and tomatoes with olive oil.
- Cook each slice on high heat, 2 minutes per side.
- Pepper, sprinkle with chopped mint and serve immediately.