Ingredients

Method

For the salad, lightly toss together
• 400 g Spanish green tomatoes, sliced into wedges
• 30 g fresh basil
• 7-8 anchovies, oil set aside
• 2 T sesame seeds, toasted
• 2 T pumpkin seeds
• 10 caper berries
For the dressing
• 1 t oil (decanted from the anchovy bottle)
• 2 T fish sauce
• ½ t sesame oil
• 1 T honey
• 1 T grainy mustard

Method

Ingredients

Whisk together the dressing ingredients then drizzle over the salad just before serving.
Per serving: 501kJ, 4.5g protein, 7.9g fat, 8.2g carbs

TASTE’s take:
Vine art
It’s been said that a world without tomatoes is like a string quartet without violins. Indeed, today’s exotic new varietals lend a melodious note to everything from salads to soups.