There is nothing complicated about Henry Harris's Provence-inspired tomato and goat's cheese salad recipe - just make sure to use the best possible produce to make it restaurant quality.
Wash the tomatoes, cut into wedges and place in a bowl. Season with sea salt and pepper and mix well. Leave to stand for 5 minutes, then add the borlotti beans
Cut the mint and parsley leaves into thin strips (julienne) and add the the bowl, along with the olive oil. Mix gently with your hands and divide between 2 shallow plates
