Tomato & Peanut Salad With Tamarind, Ginger & Honey Dressing

As a flavour base, tamarind offers the acidity that both lemons and vinegar do, but isn't remotely as overpowering as either of those ingredients. In fact, pair it with something sweet such as honey, and you still get the acidity but in a wonderfully gentle and well-rounded capacity. Here, it makes the perfect dressing for this simple salad of tomatoes, and the ginger adds another flavour dimension that makes it impossible not to keep eating this salad until it’s all gone.

Serves

4-6

Total Time

20 Minutes

Ingredients

1 small red onion, finely chopped
2 handfuls of salted peanuts
1 small packet (about 30g) of fresh coriander, roughly chopped
200g of baby tomatoes, halved
For the dressing
7cm piece of fresh root ginger, peeled and finely grated
2 tbsp of olive oil
1 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

Method

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. Serve the salad at room temperature.

COOK'S TIP: Substitute agave syrup or caster sugar for the honey to make this recipe suitable for vegans.

Recipe Courtesy Of Simply: Easy Everyday Dishes From The Bestselling Author of Persiana by Sabrina Ghayour Is published by Mitchell Beazley. Photography: Kris Kirkham

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