Inspired by Sabrina Ghayour; home to simple, vibrant and flavourful fuss-free recipes with an emphasis on Persian and Middle Eastern flavours and delicious ingredients and techniques from around the world.
Download our tomato and peanut salad recipe by clicking the link below.
Serves 4.
20g tamarind paste
10g fresh ginger, peeled, finely grated
12ml extra virgin olive oil
20g light soy sauce
25g clear honey
2g sea salt
1.5g ground black pepper
80g red onions, peeled, finely diced
160g yellow cherry tomatoes, washed, cut in half
200g red cherry tomatoes, washed, cut in half
12g fresh coriander, finely chopped
28g blanched peanuts, roasted, roughly chopped
Adults need around 2000Kcal/8400kJ a day
Typical values per portion: Energy 543kJ/130Kcal
For the dressing; place the tamarind into a saucepan with 40ml water and bring to
the boil. Once broken down, remove any excess water and pass paste through a fine
sieve into a bowl.
Add ginger, oil, soy sauce, honey, salt and pepper and mix well to combine.
3. Add red onion and leave to soften for 20-30 minutes.
Place the tomato halves in a bowl, pour over the dressing and red onions, add half of
the coriander and peanuts and gently mix together.
Arrange salad onto a serving dish and top with the rest of the coriander and peanuts.
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