Heirloom tomato carpaccio with marinated tomatillo salad and cilantro roasted garlic vinaigrette

Thin-slice mixed heirloom tomatoes and lay them out like a carpaccio, mixing and matching colours.

Thin-slice the cipollini onion into a bowl; cut husked purple tomatillos into eighths; quarter the cherry tomatoes; use about equal portions of onion and tomatillo.

Put three roasted garlic cloves and cilantro leaves in the food processor with the vinegar, the olive oil, salt and black pepper; puree until really smooth.

Toss about half the vinaigrette with the onion, tomatillo and cherry tomato mixture; reserve the rest.

When guests arrive, sprinkle diced avocado over the sliced tomatoes, pile the marinated mixture in the centre, spoon the reserved vinaigrette over and strew herbs on top.