HERITAGE TOMATO SALAD WITH LIME LEAF DRESSING, GINGER AND CHILLI

I am taken by the alluring range of tomatoes available when they are in season. The lime leaf dressing enhances their complex individual flavours, from grassy and vegetal to sweet and tart. Avoid dried lime leaves as they have little or no flavour. You can find fresh lime leaves in most supermarkets now, but I always seek out the bags of frozen ones in Asian supermarkets. They have excellent flavour and are more economical if you are using quite a few. Stash those left over in your freezer and add them to everything from broths to desserts such as panna cotta.

SERVES 6 H

500g mixed heritage tomatoes, cut into an assortment of rings, wedges and quarters

H thumb-sized piece of ginger, peeled and cut in very fine julienne slices

H 1 long red chilli, sliced on the diagonal

H 1 banana shallot, very thinly sliced into rounds (use a mandoline if you have one)

H handful of Asian micro cress (I love shiso cress) or picked coriander leaves

FOR THE LIME LEAF DRESSING

H 10 lime leaves, stalks removed

H 60ml neutral oil

H 1 garlic clove, finely grated

H 30ml light soy sauce

H 30ml lime juice

H ½ tsp caster sugar

FOR THE LIME LEAF SALT

H 60ml rapeseed oil

H 10 lime leaves, stalks removed H 1 tbsp sea salt

H Make the dressing in advance so the flavours infuse. Whiz the lime leaves in a powerful blender until they are very finely chopped then drizzle in the oil with the motor still running. Finally add the garlic, soy sauce, lime juice and sugar and blend to emulsify.

H To make the lime leaf salt, pour the rapeseed oil into a small saucepan so you have a shallow depth of it. Place over high heat and when it’s hot and shimmering, quickly fry the lime leaves for a few seconds until they crisp – they will sputter, so stand back. Remove with a slotted spoon, drain on kitchen paper and pat off excess oil. Crumble into a mortar and pestle, add the salt and crush to make a lovely, fragrant green salt.

H To serve the salad, arrange the tomatoes on a platter and drizzle over the dressing. Top with a little lime leaf salt, the strips of ginger, sliced chilli, shallot and cress or coriander.