Luke says that eating a green tomato is not unlike eating a zucchini. Choose mature green tomatoes for this recipe, with a sharp and mildly sweet flavour. They're also great on the barbecue.
- 5 green tomatoes, finely sliced
- 3 red Asian shallots, sliced, soaked in water for 10 minutes
- handful of sliced coriander, plus extra to garnish
- 2 tsp ground black sesame
- 2 tsp ground roasted peanuts
- 1 tsp dried chilli flakes
- 3 tsp garlic oil
- pinch of salt
- ½ tsp fried garlic, to garnish
- 1 red chilli sliced, to garnish
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.
In a bowl, combine the tomato, shallots, coriander, black sesame, peanuts, chilli flakes, garlic oil and salt. Mix well.
Garnish with the fried garlic, sliced red chilli and extra coriander to serve.