Method

• 1.
  Place blueberries and half the perilla leaves in a 600ml sterilised jar. Place sugar and apple cider vinegar in a saucepan with 2 tsp salt flakes and cook, stirring, until the sugar is dissolved. Bring to just below the boil, then remove from heat and cool slightly. Pour vinegar mixture over blueberry mixture and cover with a lid. (Once opened, pickles will keep for up to 2 months in the fridge.)

• 2.
  Slice tomatoes into wedges and place in a bowl with 1 tbs salt flakes and eschalot. Whisk chardonnay vinegar and oil together in a bowl and season.
• 3.
  Divide tomato mixture among serving bowls and top with pickled blueberries, chardonnay dressing and remaining perilla leaves.