The days of using only red tomatoes are long gone and this salad showcases the kaleidoscope of colours available on the market. (Or grow your own!)
Serves: 6
INGREDIENTS
2 punnets assorted tomatoes, halved if large I used Curious Croppers)
2 teaspoons black or white sesame seeds, toasted
micro salad leaves or small coriander leaves
Dressing
1 tablespoon sesame oil
1 tablespoon vegetable oil
1 tablespoon soy sauce
1 tablespoon rice wine vinegar
½ teaspoon caster sugar
1 clove garlic, crushed
sea salt and freshly ground pepper
METHOD
Dressing: Whisk all the ingredients in a bowl and season.
Arrange the tomatoes on a serving platter and spoon over the dressing. Scatter with the sesame seeds and micro leaves.
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Issue 128
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.