TOMATO CARPACCIO WITH SPRING ONION & GINGER SALSA

There is only one trick to this salad: the tomatoes must be ripe! The rest is easy and it is so delicious, you will want to make it many times. It would be a fantastic side dish to accompany any recipe. It is exceptionally good.

INGREDIENTS

3cm piece of ginger, peeled and roughly chopped
3 spring onions, very finely sliced
40ml sunflower or olive oil
2 tsp good quality sherry vinegar
400g (beef) tomatoes (2-3 depending on size) sliced 2mm thick
1 small green chilli, deseeded and finely chopped
1 1/2 Tbsp finely shredded coriander
1 Tbsp olive oil
flaked sea salt

METHOD:
Put the ginger and 1/2 teaspoon of flaked salt into a pestle and mortar and crush to a fine paste. 

Transfer to a bowl with the spring onions and stir to combine.

Put the oil into a small pan and place on a low heat until just warm: you don't want it to heat too much. 

Pour over the spring onions and add 1 teaspoon of vinegar. Stir together and set aside.

Chop the chili and shred the coriander.

Lay the tomatoes on a large platter, with the slices slightly overlapping. Season with 1/4 teaspoon of flaked salt and drizzle over the remaining teaspoon of vinegar.

Spoon the spring onion and ginger salsa evenly over the tomatoes (or use your hands to better effects), scatter over the chilli and coriander and finish with the olive oil.

Serves 4 as a side

Here it was served as a side for Jacket potatoes with egg and tonnato sauce. To see the recipe, click here.