This is Wendy’s favourite salad. She says it tastes good, it looks good, it’s quick to make, and you don’t even need a mixing bowl, just a knife and chopping board. She calls it “Roma’s salad” because Roma was the colleague who gave her the recipe.
Preparation time 20 minutes
1 punnet heirloom cherry tomatoes
3 large tomatoes
220g cherry bocconcini
1 tbs olive oil
1 tbs balsamic vinegar
cracked black pepper
½ bunch basil
Halve the cherry tomatoes. Slice the large tomatoes. Arrange all tomatoes and bocconcini on a serving platter. Drizzle with olive oil and vinegar. Sprinkle with black pepper and scatter basil leaves over the top.
My cousin Bronwyn texted me this morning: “Urgent! Sugar crisis! Only U can save me!” So I rang her straight back.
“You’ve cut down on sugar, haven’t you?” she said. “How did you do it?”
“Gradually,” I replied.
“I don’t have time for that: I’ve just been diagnosed with pre-diabetes so I’m ditching sugar today.”
“I think it’s more complicated than sugar,” I demurred. “It’s GI and overall healthy eating.”
“Yes, yes,” she said impatiently. “I’ve got a session on GI next week but I’m not waiting for that: the sugar goes now, so tell me how to do it well.”
“I can also tell you how to avoid doing it badly,” I said (thinking of Cassidy) and I agreed to drop around to her place soon.
 “I like to cook for flavour,” she says. “And appearance is really important but there are days when my culinary choices are made solely on the number of dishes I’ll have to wash up afterwards.”
 The colleague later betrayed her in a staffroom coup but Wendy, rather than being bitter, says, “At least I got a good salad out of it.”
 Bocconcini are small balls of mozzarella. Cherry bocconcini are even smaller balls of mozzarella. Depending on whether you prefer Italian or English diminutives, you could call it bambini bocconcini, or teeny weeny bocconcini.
 Bronwyn hasn’t caught up with the fact that there’s no reason for texts to be short any more.