Salad of Toma’Chef with Boursin & herb coulis

Salad of Toma’Chef with Boursin & herb coulis


  • 2 punnets Toma’Chef
  • 1 pot Boursin with fresh herbs
  • 50 grams roasted macadamia nuts or cashew nuts
  • 1 red onion
  • 1 lemon
  • olive oil

Ingredients for herb coulis

  • 500 grams baby spinach
  • fresh herbs (coriander, flat-leaf parsley, tarragon, basil & chives)
  • 30 cl chicken broth

Type of dish



  1. Cook the spinach for 30 seconds, then drain and cool in cold water or ice water.
  2. Squeeze the moisture out of the spinach and put it in a blender.
  3. Add the herbs, hot broth, 5 tablespoons olive oil, salt and pepper and blend this to a smooth mixture.
  4. Blanch the tomatoes for 8 to 12 seconds and then plunge them into cold water.
  5. Peel the tomatoes.
  6. Make a nice circle with the herb coulis. Place one tablespoon of Boursin in the middle of the circle; this is the base for your tomato arrangement.
  7. Stack up the tomatoes in various colours.
  8. Finish with lemon zest, red onion, nuts, olive oil, salt and pepper.