Mixed Tomato and Black Bean Salad with Mustard Seed Dressing
Photography Aaron McLean.
Serves: 6–8
INGREDIENTS
1 kilogram mixed tomatoes, as many variations as you can find – red, yellow, cherry, roma and beefsteak
1 x 400 gram tin cooked black beans, drained and rinsed (I used Ceres brand)
¼ cup roughly chopped coriander
Dressing
4 tablespoons olive oil
1 tablespoon black or yellow mustard seeds
½ teaspoon each ground turmeric, cumin and caster sugar
2 tablespoons lime or lemon juice
1 long green chilli, seeded and finely sliced
sea salt
METHOD
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.
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latest issue:
126
We start by sharing what’s on the dish team’s radar, what we’re watching, listening to and reading. Harry Butterfield puts a twist on his Nonna’s agnolotti, Malissa Fedele reminds us of the importance of fibre, and Phoebe Holden fulfils a long-held dream, sitting down with Yotam Ottolenghi. Autumn is an abundant time, we make the most with pumpkin, kūmara, cabbage, cauliflower, feijoas, apples and pears. We’re dishing up dinners for two, including a Chicken Dumpling Lasagne, alongside easy weeknight meals. We honour our mums, revisit timeless classics, and add a little baking challenge. This issue, we encourage you to slow down, to enjoy writing your shopping list, and spending time in the kitchen. Because even when life feels relentless, there’s always space to share something delicious.