Fresh Tomato, Ginger and Herb Salad
Photography Nick Tresidder.
Serves: 6
INGREDIENTS
¼ cup julienned fresh ginger
½ small red onion, very thinly sliced
1 long green chilli, seeded and thinly sliced
zest and juice of 2 limes
6-8 medium sized vine-ripened tomatoes
fresh mint or coriander
1 tablespoon sesame seeds, toasted
METHOD
Combine the ginger, red onion, chilli and the lime zest and juice in a bowl. Sprinkle with a little salt and leave for 10 minutes.
Roughly chop the tomatoes and tear up the mint. Combine with the onion mixture and the sesame seeds and tip into a serving bowl. Drizzle with a little olive oil and freshly ground pepper.
Menu: Serve with Spiced Nuts, Garam Masala and Lime Roasted Chicken, Green Beans with Coconut, Sautéed Potatoes with Tomato, Cumin and Dill, Crisp Skinned Salmon with Coconut Curry Sauce, and Saffron and Cardamom Custards with Poached Apricots to finish.
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This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.