Tomato salad with tamarind dressing

AT A GLANCE

  • Serves 4 people

  • 5-6 (about 800gm) vine-ripened Roma tomatoes
  •  
  • Tamarind dressing
  • 25 gm tamarind pulp (see note)
  • 2 tbsp light palm sugar
  • 15 ml light soy sauce
  • 60 ml (¼ cup) extra-virgin olive oil, plus extra to serve
01   For tamarind dressing, combine tamarind pulp and 1 tbsp hot water in a bowl. Stand for 10 minutes or until soft, then push through a fine sieve, discarding seeds and set aside. Combine sugar and 2 tsp water in a saucepan and cook for 3 minutes over medium heat or until caramelised, add tamarind water and soy sauce. Cool to room temperature, then gradually add olive oil, whisking continuously until emulsified. Makes about ½ cup.
02   Thickly slice tomatoes widthways and season to taste with sea salt and freshly ground black pepper, then arrange on a plate, drizzle with dressing and serve immediately drizzled with extra olive oil.

Note Tamarind pulp is available from Asian grocers and select supermarkets.

Recipe:

NEIL PERRY

Photography:

CHRIS CHEN

Styling:

EMMA KNOWLES

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