Caprese salad with sweet tamarind dressing

MAKES 4 SERVINGS TAMARIND DRESSING

55g sour tamarind pulp

or paste

½ cup boiling water

¼ cup extra-virgin olive oil

½ tsp fresh lime juice

1 tbsp muscovado sugar

½ tsp ground coriander seeds

½ tsp fine sea salt

½ tsp dried chilli flakes

¼ tsp freshly ground

black pepper

SALAD

300g cherry tomatoes,

halved lengthwise

350g grape tomatoes,

halved lengthwise

4 to 6 plum tomatoes, halved lengthwise

230g fresh mozzarella bocconcini, cut crosswise into four pieces

3 tbsp fresh coriander leaves

1 tbsp extra-virgin olive oil

½ tsp fine sea salt

1 To make the dressing: Put the tamarind pulp in a heatproof bowl and cover with the boiling water. Cover and let sit for at least 1 hour. Massage and squeeze the pulp or paste to soften. Press through a finemesh strainer suspended over a small bowl, discarding the solids left behind in the strainer. Put the strained tamarind in a blender and add the olive oil, lime juice, sugar, coriander, salt, chilli flakes and black pepper. Pulse on a high speed until well combined. Taste and adjust the sweetness and seasoning, if necessary.

2 To make the salad: Put the tomatoes in a large bowl and add the mozzarella, coriander, olive oil and salt. Add half the tamarind dressing and toss gently to coat evenly. Serve with the extra tamarind dressing on the side.