Download the appView image in fullscreen Kirk Hayworth’s barbecue tomato broth. Serve chilled or reheat gently, and finish with a drizzle of good olive oil. Grilled peach, tomato, almond ‘ricotta’ and roast almond saladWant to save this recipe? Download the appView image in fullscreen Kirk Hayworth’s grilled peach, acidulated tomato, almond ‘ricotta’ and roast almond salad. In a small bowl, whisk the sherry vinegar, lemon juice and a tablespoon of olive oil until emulsified, then pour the dressing over the tomatoes.