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Tomato salad with radish, green chilli, lemon and toasted coriander seeds
Tomato salad with radish, green chilli, lemon and toasted coriander seeds
Italian
Side
15 mins
Vegetables/vegetarian
Easy
Serves
4

Needless to say this is all about the tomatoes; you can buy them all year round but often they have little flavor, are insipid and watery and don’t have anything of interest about them. Heritage varieties are popular at the minute and can have good depth and texture.

The summer months (from June) see the sweeter tomatoes coming in such as plum vine, marmonde and cherry but you’ll also get early tomatoes such as the Isle of Whyte grown varieties in April and May.

I like a selection of tomatoes in a salad- colours and shapes but also textures and sweetness/acidity- green tomatoes are firm crunchy and quite sharp but great alongside some super sweet cherry wine tomatoes.

Recipe courtesy of
Ingredients
  • 500g mixed seasonal tomatoes- stalks removed and eyes from larger tomatoes
  • 1 large green chilli, desseded and finely sliced
  • 1 tablespoon coriander seeds
  • ½ tsp sumac
  • 12 breakfast radishes, leaves in tact and washed
  • 75ml extra virgin olive oil
  • 50ml chardonnay or muscatel vinegar
  • juice of 1 lemon
  • sea salt and black pepper
Method
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Method
  1. Firstly prepare the tomatoes- cut the smaller tomatoes in half and the larger tomatoes slice into 1 cm rounds with a serrated knife- place the tomatoes in a bowl, season with salt, pepper and the sumac and squeeze over the lemon juice. Toss well and leave to marinate for 10 minutes.
  2. Place the coriander seeds in a pan and toast them for 2-3 minutes until fragrant, immediately transfer them into the tomatoes. Cut the radishes into four, lengthwise, with the leaf and mix these into the salad along with the chilli.
  3. Whisk together the extra virgin olive oil and vinegar and stir this into the salad. Serve

The Pass was created to help the many people now struggling to feed themselves and their families as a result of the Coronavirus pandemic. If you like or use this recipe, please consider making a small donation to Hospitality Action to help those whose livelihoods have all but disappeared.

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