1. Place tomatoes in
boiling water for a minute and peel off skin, (or simply use cherry tomatoes)
drain seed and juice, cut into fine cubes. Season with salt, black pepper,
roughly torn basil and olive oil, rest for at least 15 minutes.
2. For a portion of
cooled down soya walnut residue (from making soya walnut milk), mix in 50 gm
flour, 10gm baking powder, big pinch of salt and one egg. Pour into a baking
tray, lined with baking paper, to around quarter inch thick. Bake at 200˚C
until brown and dry, around 30 minutes.
3. Spoon tomato salsa
on soya walnut cake, cut into slices and serve.
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