TOMATOES, DILL AND PURPLE BASIL

Seven ethnic groups have left their culinary mark on the fabled city of Samarkand over the centuries - Tajiks, Russians, Turks, Koreans, Jews, Caucasians and the Uzbeks. Known endearingly to Uzbeks as ‘sweetie hottie’, this salad makes the best of sweet and juicy tomatoes, with a little dried chilli lending heat. Another version adds cucumber and the dish becomes known as ‘sugar water’, as the cucumber takes on all the sweetness of the tomatoes. Using three distinctly flavoured herbs adds another layer of interest

SERVES 2–4

● ½ small onion

● 1 tsp sugar

● Pinch of sea salt

● Pinch of dried chilli flakes

● 500g sweet, ripe tomatoes

● 1 tbsp chopped dill fronds

● 1 tbsp shredded purple basil leaves

● ½ tbsp finely chopped coriander leaves

1. Slice the onion into half moons as paper-thin as possible and put in a bowl of cold salted water for 10 minutes (this removes some of the astringency). Drain.

2. Mix together the sugar, salt and chilli.

3. Slice the tomatoes and start layering on a serving platter, scattering over the onion, herbs and sweet chilli salt as you go. Serve at room temperature.