Grown in the exclusively on the Isle of Wight, Kumatoes are sweet and extremely versatile. When the skin is dark green the taste is mild and the flesh firm, great for slicing. As it ripens to a chocolate brown it takes on a sweet and slightly spicy aroma, perfect for salads. Allowed to develop to a dark red tinge the fruit becomes juicier and acquires a very sweet flavour. This dish is rich in vitamin C, B6 and B12 and one serving counts as two of your 5-a-day.
Serves: 4 Prep: 15 Cooking: 25 mins Cost per person: £2.04
Nutrition: 350 kcals, 38g protein, 3.5g sat fat, 5.5g carbs (of which sugars 5g), 2.5g fibre, 0.6g salt
4 boneless chicken breasts, skin on
12 Kumatoes (approx. 500g)
2 banana shallots, cut across into thin slices
1 fat garlic clove, very finely chopped
4 tsp capers
4 tsp cabernet sauvignon (red wine) vinegar
4 tbsp extra virgin olive oil, plus extra for drizzling
The leaves from 3-4 sprigs marjoram, chopped, plus a few small leaves to garnish
Sea salt flakes and freshly ground black pepper
A 250g mixed punnet of Isle of Wight tomatoes from www.thetomatostall.com starts at £1.95
Isle of Wight Tomatoes are proud to be part of the Conservation Grade movement, a nature friendly scheme aiming to increase biodiversity on farms across the country. As well as a wide range of non-organic varieties, Isle of Wight Tomatoes look to give as much organic choice as possible using soil certified by the Soil Association and composting all plant waste each year to be used in the next year’s harvest. In addition to this, the pollination of the plants is looked after by bees native to the UK and rainwater is collected from the glasshouse roofs for environmentally friendly irrigation.