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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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.