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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In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.