Ingredients: 1 large low acid yellow tomatoes 2 large red toamtoes 4oz Sheep's milk cheese (mint flavoured) 5 Leaves fresh mint (chopped) 4tbsp Extra virgin olive oil 1/2tsp Cracked black pepper 2tsp Capers 1 Lime (cut into filets) Fresh parsley garnish 1tbsp Chopped fresh chives Fresh water cress seedlings Fresh radish seedlings Fresh parsley

Method:

1. Cut three slices of each of the tomatoes and arrange them on the plate alternating the slices around the edge of the plate. Slice the cheese into 1/2" slices and in a medium pan on moderately high heat saute the cheese in 2tbsp of olive oil. Don't worry about melting the cheese - it will not melt. Add the cracked pepper to the cheese for flavor. Do not add any salt to the cheese because the cheese is naturally salty.
2. Arrange the cheese in the center of the plate.
3. Add 1tbsp of olive oil to the same pan. Turn down the heat to medium and add the capers. Add a little bit of cracked pepper. When the capers are getting slightly remove the pan from the heat and add 5 or 6 slices of fresh filets of lime. (Lime filets - peel the lime and cut into sections) Add the chopped chives. Warm this up and spoon over the cheese in the plate. Top the dish with some fresh watercress and radish seedlings. Sprinkle a little bit of extra virgin olive oil over everything just to give the salad a sheen and a nice moist look.
4. To finish the dish garnish with some fresh parsley leaves
5. Enjoy as a nice summer appetizer.