An elegant simple starter where less is more and tomatoes take centre stage. —morning glory
What You'll Need
medium heirloom tomatoes, halved
Grated fresh ginger
Salt to taste
greek style yoghurt
A generous pinch of saffron threads or powder
black onion seeds to sprinkle
Salad shoots to garnish
To make the candied tomatoes, heat the oven to 100C and place the tomato halves on a non-stick baking tray. Top each half with a generous sprinkling of sugar and 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. Dark coloured plates or slate boards look best. Assemble a mix of the tomatoes on top. Scatter with salad shoots (I used sprouted lentils) and sprinkle with black onion seeds and a little salt.