Japanese Tomato Salad

Cooking time
Serves4 people
Vegetarians

This dressing works with almost any veg, from courgettes to carrots. Especially fantastic with these incredible seasonal tomatoes.

Ingredients

  • 1kg ripe tomatoes (any size, shape or colour)
  • 2 tbsp soy sauce
  • 2 tbsp olive oil
  • 2 tbsp lime juice
  • 2 tbsp honey or agave
  • ½ tbsp ginger, peeled and finely grated
  • 1 small garlic clove, finely minced
  • ½ red chilli, thinly sliced
  • A large handful of fresh coriander, roughly chopped (or snipped with scissors)

Make it a vegan main Dice (don’t slice) the tomatoes. Toss with the dressing and some warm brown rice noodles. Top with toasted sesame seeds and fresh coriander.

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Method

1. Slice your tomatoes 1-2 cm thick, or halve if using cherry toms.
2. Put the remaining ingredients in a jam jar. Screw on the lid. Shake it up. Twist the lid off. Taste. Tweak to perfection.
3. Drizzle the dressing over your tomatoes. Finish with fresh coriander leaves. Stunning as a side for our Little Crab Cakes (page 4).
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