Green tomato salad

Luke says that eating a green tomato is not unlike eating a zucchini. Choose mature green tomatoes for this recipe, with a sharp and mildly sweet flavour. They're also great on the barbecue.

• serves

  4

• prep

  10 minutes

• difficulty

  Easy

Ingredients

• 5 green tomatoes, finely sliced
• 3 red Asian shallots, sliced, soaked in water for 10 minutes
• handful of sliced coriander, plus extra to garnish
• 2 tsp ground black sesame
• 2 tsp ground roasted peanuts
• 1 tsp dried chilli flakes
• 3 tsp garlic oil
• pinch of salt
• ½ tsp fried garlic, to garnish
• 1 red chilli sliced, to garnish

Instructions

In a bowl, combine the tomato, shallots, coriander, black sesame, peanuts, chilli flakes, garlic oil and salt. Mix well.

Garnish with the fried garlic, sliced red chilli and extra coriander to serve.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.