Cut leek into pieces. Prepare in double cook for 8 minutes. Dry the leek.

Score each tomato, shaping a cross, pour them with boiling water for 10 minutes and peel.

Cut each tomato into quarters, remove seeds, cut the pulp into dices. Scatter them over leek and sliced shallot.

To prepare the dressing, mix honey with lime zest and juice, add olive oil, mustard, salt and pepper.

Pour prepared ingredients with 3 tablespoons of prepared dressing, top with basil. Serve warm. Serve cooled remaining dressing apart.