Burmese Green Tomato Salad
This is a recipe I adapted from a Burmese green tomato salad from the Shan region to suit our firm green tomatoes.
2 tbsp raw peanuts 1 garlic clove, very finely sliced 2 tbsp peanut oil 5 green tomatoes, finely sliced 4 red tomatoes, finely sliced 1 small white salad onion or red onion,
sliced, soaked in water for 10 minutes 1 handful of chopped coriander,
plus extra to garnish 2 tsp ground black sesame 1 tsp dried chilli flakes pinch of salt juice of half a lime 1 tbsp sesame oil 1 red chilli sliced, to garnish
Heat the peanut oil in a pan until hot. Add the peanuts and fry, stirring occasionally until browned. Spoon the peanuts out into a mortar and pestle, leaving the oil in the pan. Add the sliced garlic to the hot oil and cook until golden and crispy. Take the crisp garlic out of the oil and drain on paper towels. Crush the peanuts in the mortar and pestle. Drain the onions and squeeze out any water. Put all of the ingredients in a bowl except the garlic and fresh chilli. Mix it all gently together until well combined. Taste and adjust with more salt, sesame oil or lime juice if needed. Pile onto a serving platter and scatter with the crispy garlic and fresh chilli.