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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As winter arrives, so does the latest issue of dish! With over 60 recipes this edition features seasonal produce like pumpkin, leeks and silverbeet whipped into delicious dinners. Pasta takes centre-stage in 5 outrageously tasty recipes, then we break out the slow cooker and amp up the comfort with cozy roasts and braises. Winter wouldn’t be the same without a hearty pie or two, and we have a selection – from Beef Cheek Pot Pie to Moroccan Shepherd’s Pie. Food Fast has your speedy weeknight dinners covered then Melie brings the magic with inventive chicken dishes while Olivia’s baking and desserts will brighten the even the coldest days.