Tomato & Peanut Salad With Tamarind, Ginger & Honey Dressing

Another fresh interpretation of a summer salad – perfect for al fresco lunches or as a side dish for supper – you could always substitute agave syrup or caster sugar for the honey to make this recipe suitable for vegans. Plus, everything's on the table in 20 minutes.



Total Time

20 Minutes


1 small red onion, finely chopped
2 handfuls of salted peanuts
1 small packet (about 30g) of fresh coriander, roughly chopped
200g baby tomatoes, halved
For the dressing
7cm piece of fresh root ginger, peeled and finely grated
2 tbsp of olive oil
1 heaped tbsp of unsweetened tamarind paste
1 tbsp of light soy sauce
1 tbsp of clear honey
A small amount of Maldon sea salt flakes
Freshly ground black pepper


Step 1

Mix all the dressing ingredients together in a small bowl. Add the onion and leave to soak for about 20 minutes to soften.

Step 2

Add the tomatoes, peanuts and coriander to a bowl. Pour over the onion and dressing and mix together well.

Step 3

Serve the salad at room temperature.

Recipe courtesy of Simply Easy Everyday Dishes by Sabrina Ghayour. RRP £26.

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