Fresh Tomato, Ginger and Herb Salad
Photography by 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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Issue #114
Autumn has arrived, and with it, the latest issue of dish, jam-packed with recipes that will have you fizzing to get in the kitchen! With a long Easter lunch featuring perfectly pink, blushing roast leg of lamb and wildly decadent baked mashed potatoes with caramelised onions, to simply scrumptious chocolate treats and sensational seasonal baking this issue has you covered - we reckon the Hot Cross Buns are our best yet! Salads make way for soothing soups, pies, puddings and our cover star beef cheek ragù with spaghetti – a must-make dinner for family and friends. With over 60 recipes in our latest issue there’s plenty of inspiration to keep you busy – and well-fed! Don’t forget to share your dish dishes with our Facebook community.