Home
Recipes
tomatoes

Roast ratatouille, lamb and spinach salad

Roast ratatouille, lamb and spinach salad

30 minutes

Baked red pepper with mozzarella pearls

Baked red pepper with mozzarella pearls

30 - 40 minutes

Chicken manchamanteles

Chicken manchamanteles

1 hour

Seafood burritos

Fish recipes

Seafood burritos

30 minutes

Pittas topped with tender steak and mustard mayo

Pittas topped with tender steak and mustard mayo

10 minutes

Organic red bean, tomato and pasta soup

Organic red bean, tomato and pasta soup

30 minutes

Organic spicy peanut soup

Soup recipes

Organic spicy peanut soup

30 minutes

Baked salmon and tomato pie

Baked salmon and tomato pie

30 minutes

Caramelised shallots in tomato broth

Aliums

Caramelised shallots in tomato broth

30 minutes

Mediterranean-style warm salad with organic feta and chilli jam

Chilli recipes

Mediterranean-style warm salad with organic feta and chilli jam

15 minutes

Fried green tomato and halloumi tapas

Boards and

Fried green tomato and halloumi tapas

10 minutes

Green tomato salad with anchovy and sesame dressing

Green tomato salad with anchovy and sesame dressing

Load more

Green tomato salad with anchovy and sesame dressing

Serves 6

Difficulty Easy

Prep Time 10 minutes

Ingredients

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

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.