Halve a green chili lengthwise and remove the seeds, then hack.
Remove the flesh from 1/4 preserved lemon and hack the remains rind.
Grate 2 cm of fresh ginger.
Put the pepper, lemon rind and ginger in a mortar and use the pestle to turn into a homogeneous mash
Hack 2 tbsp coriander leaves and the green of 1 spring onion
Beat 4 tbsp olive oil, 2 tbsp red wine vinegar and 1 tsp white balsamic vinegar into a dressing, add the other prepared ingredients.
Thinly slice 3 very coeur de boeuf or beef tomatoes.
Season with sea salt and cover with the dressing. Leave alone for 5 mins to work the different flavours into the tomatoes
(A Jigal Krant recipe)
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