- serves 6 people
- preparation 10 minutes
- cooking 10 minutes
- difficulty Easy level
Ingredients
- 6 heirloom tomatoes, each cut into 8 wedges
- 6 golden peaches, each cut into 8 wedges
- 2 tbsp olive oil
Sauce
- ½ bunch spring onions, roughly chopped
- 1 bunch coriander
- 2 jalapenos, seeds removed (or use more or less, to taste)
- 4 garlic cloves
- 20 ml sesame oil
- 100 ml orange juice
- 40 ml soy sauce
- 50 ml apple cider vinegar
Instructions
- Pre-heat oven to 220°C.
- Place the tomatoes and golden peaches into separate bowls. Sprinkle the tomatoes with a big pinch of salt.
- In a blender, process the marinade ingredients until smooth then pour over the peaches. Toss the peaches in the marinade. Lay them on a baking tray lined with baking paper and bake for 10 minutes.
- Remove from the oven and let cool.
- Once the peaches have cooled, place them in with the tomatoes. Lay the mixture onto your serving bowl to serve.
Cook’s Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
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