Tomato salad with tamarind dressing
“I like the slightly sour edge the dressing brings to the sweetness of the tomatoes. This salad works beautifully with fish.” - Neil Perry
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Tomato salad with tamarind dressing
Serves
4
Cooking Time
Prep time 15 mins, cook 5 mins (plus cooling)
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5-6 (about 800gm)
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vine-ripened Roma tomatoes
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| Tamarind dressing |
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25 gm
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tamarind pulp (see note)
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2 tbsp
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light palm sugar
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15 ml
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light soy sauce
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60 ml (¼ cup)
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extra-virgin olive oil, plus extra to serve
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1
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For tamarind dressing, combine tamarind pulp and 1 tbsp hot water in a bowl. Stand for 10 minutes or until soft, then push through a fine sieve, discarding seeds and set aside. Combine sugar and 2 tsp water in a saucepan and cook for 3 minutes over medium heat or until caramelised, add tamarind water and soy sauce. Cool to room temperature, then gradually add olive oil, whisking continuously until emulsified. Makes about ½ cup.
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2
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Thickly slice tomatoes widthways and season to taste with sea salt and freshly ground black pepper, then arrange on a plate, drizzle with dressing and serve immediately drizzled with extra olive oil.
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Note Tamarind pulp is available from Asian grocers and select supermarkets.
RECIPE Neil Perry
PHOTOGRAPHY Chris Chen
STYLING Emma Knowles