- 400g tomatoes
- 2 tsp szechuan peppercorns
- A thumb of ginger
- 2 garlic cloves
- 2 tsp honey
- 2 courgettes
- 50g sweet salad leaves
- 1 lime
- A handful of chives
- Sea salt
- 1 tbsp rapeseed or olive oil
Heat the grill to its highest setting. Slice each tomato into 3 slices, cutting through the equator. Cutting this way will stop the seeds falling out. Lay them on a foil lined baking tray.
Tip 1 tsp Szechuan peppercorns into a pestle and mortar and lightly crush. Peel and grate the ginger and garlic. Add to the mortar. Spoon in 2 tsp honey with a good pinch of salt. Crush everything together to form a thick paste.
Spread a small dot of the ginger mix onto each tomato. Slide the tray under the grill. Cook for 10-15 mins till the tomatoes have softened and the topping is slightly blackened.
Zest and juice the lime and whisk with 1 tbsp oil. Carve the courgettes into ribbons using a veg peeler. Finely chop the middle. Toss the courgette and salad leaves with the lime dressing. Arrange on platter or a couple of plates.
Place the tomatoes on top of the courgette salad. Spoon over any juices from the tomatoes. Snip over the chives using a pair of scissors.
DID YOU KNOW? The aromatic blend of Szechaun peppercorns, ginger and garlic give warmth to this salad and they can also help with digestion.