Mixed Tomato and Black Bean Salad with Mustard Seed Dressing

Cut the larger tomatoes into chunks and halve the cherry tomatoes, squeezing out the seeds. This helps stop the dressing from becoming watery. Put all the tomatoes and black beans in a bowl.

Dressing: Put the olive oil, mustard seeds, turmeric, cumin and caster sugar in a small saucepan over a medium heat. Heat until the mustard seeds start to pop. Immediately remove from the heat and stir in the lime juice. Add the chilli and season. Cool.

To serve: Combine the tomatoes, dressing and coriander and transfer to a serving bowl.