An elegant simple starter where less is more and tomatoes take centre stage. —morning glory
medium heirloom tomatoes, halved
Grated fresh ginger
greek style yoghurt
a generous pinch of saffron strands or saffron pwder
Black onion seeds to sprinkle
Salad shoots to garnish
In This Recipe
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.
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.
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.
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.