Gingered Szechuan Tomato Salad
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Prep: 15 mins
Cook: 10-15 mins
Sweet grilled tomatoes meet cracked Szechuan peppercorns, plus a kick of fresh ginger and garlic and a lick of honey, topping off a tender heap of courgette ribbons for a fiery twist on a late-summer salad.
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211 kcal
(per portion)
Ingredients you'll need
  • 400g tomatoes
  • 1 tsp Szechuan peppercorns
  • A thumb of ginger
  • 1 garlic clove
  • 2 tsp honey
  • 1 lime
  • 2 courgettes
  • 50g rocket
  • A handful of chives
From your kitchen
  • Sea salt
  • 1 tbsp rapeseed or olive oil
Step by step this way
  • 1.

    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.

  • 2.

    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. No pestle and mortar? See our tip below.

  • 3.

    While the tomatoes grill, spread a small dot of the ginger mix on each tomato. Slide the tray under the grill. Cook for 10-15 mins till the tomatoes have softened and the topping is slightly blackened.

  • 4.

    Zest and juice the lime and whisk with 1 tbsp oil. Carve the courgettes into ribbons using a veg peeler. Finely chop the seeded middle. Toss the courgette and rocket leaves with the lime dressing. Arrange on platter or a couple of plates.

  • 5.

    Place the tomatoes on top of the courgette salad. Spoon over any juices from the tomatoes. Snip over the chives before serving.

This recipe is from
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