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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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.