Fresh gula salad
Peel and seed the tomatoes. Bake the tomato flesh in the oven at 100ºC / 215ºF with thyme and oregano for 30 minutes. When dry, mix with oil. Use just 300 ml / 1 1/4 cups / 1/2 pt of this tomato oil.
Cut the cheese in slices.
Select some attractive salad leaves.
Roast a few pistachios.
Start with a few slices of cheese. Mix the gulas (uncooked) with the tomato oil and pour over the cheese. Dress the salad leaves with oil and vinegar and use to garnish the dish. Sprinkle over a few roasted pistachios.
"This is a refreshing, healthy and enjoyable way of eating gulas, reminiscent of the Italian salads that serve afuega’l pitu cheese with dried tomatoes and basil."