Tomato & sesame salad

Serves

2 People

Cooking Time

30 minutes

Season

Summer

Dietary

Vegetarian

Vegan

Gluten Free

Dairy Free

This is a fantastic dressing perfect for summer vegetables! This recipe calls for tomatoes but also goes great with simple steamed French beans and roasted veg! The dressing is packed with flavour with a slight bitterness from the sesame, sourness from rice wine vinegar, sweetness from a little sugar and saltiness from the shoyu.

Ingredients

2 tbsp Sesame Seeds
2 tbsp Hodemedod's Sussex Coriander Seeds
2 tbsp Carley's Raw Light Tahini
2 tbsp Mirin
2 tbsp Rice Wine Vinegar
1 tbsp Sesame Oil
2 tbsp Sunflower Oil
1 half tsp Sugar
1 tbsp Oat Shoyu or Soy Sauce
1 tbsp Water
250g Barcombe Cherry Tomatoes
Black Pepper
Fresh Basil or Chives.

Method

Step 1.

Toast the sesame seeds and coriander seeds in a pan until starting to lightly brown and become fragrant. Tip them into a spice grinder or pestle and mortar and give them a bash - you should have a rough, lumpy powder. Add this to a small bowl.

Step 2.

Add the rest of the ingredients to the bowl and whisk together well. Use a little more water if it’s too thick, it should be the consistency of double cream - thick-ish but loose enough to drizzle.

Step 3.

Halve your cherry tomatoes, arrange on a plate and drizzle over the sesame dressing. Finely chop some chives or tear some basil over the top of the salad and serve!