Author Notes
An elegant simple starter where less is more and tomatoes take centre stage. —morning glory
Ingredients
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10
medium heirloom tomatoes, halved
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Grated fresh ginger
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Sugar
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200 milliliters
greek style yoghurt
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a generous pinch of saffron strands or saffron pwder
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1 tablespoon
olive oil
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Black onion seeds to sprinkle
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Salad shoots to garnish
Directions
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To make the candied tomatoes, heat the oven to 100C. Place 5 tomato halves on a non-stick baking tray. Top each half with a generous pinch of sugar, and then a little pile of grated ginger. Bake for 3 hours until they have shrunken in size but still retain some moistness. Allow to cool.
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Char the edges of the remaining 5 tomato halves with a kitchen blow-torch or (as I did) by impaling them (individually) on a small sharp knife and holding the cut edges over a gas flame. Allow to cool.
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Heat the olive oil (I use the microwave) and mix in the saffron threads/powder. Allow to cool, then whip into the yoghurt. Add salt to taste.
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Drip, drizzle or swirl the dressing onto serving plates. A dark coloured plate or slate board looks best. Assemble a mix of the tomatoes on each plate. Scatter the salad shoots (I used sprouted lentils) and sprinkle with black onion seeds and a little salt.
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