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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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.