Ingredients
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½ quantity of Yuzu-Pon Sauce
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1 oz/3 tbsp (25 g) Pine Nuts
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1 lb 2 oz (500 g) heritage Tomatoes
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5½ oz (150 g) Halloumi Cheese
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1 Banana Shallots
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½ Red Chillies
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1 tbsp each of micro Coriander
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a few Edible Flowers
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Maldon Sea Salt
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freshly ground Black Pepper
Directions
Tomatoes and yuzu have a great affinity and in this salad, paired with savoury halloumi cheese, you can try the pairing for yourself. This salad screams summer to me it is vibrant, zingy and full of colour. Yuzu ponzu (or yuzu-pon for short) is a beautiful thing and I use it often as a salad dressing or as a dipping sauce such as for Kabocha Pumpkin Skin, Onion and Chorizo Fritters. I love serving this colourful salad with the Oven-Roasted Beef Picanha at my Japanese and Nikkei supper club events.
Steps
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1
Done
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Make the Yuzu-Pon Sauce. |
|
2
Done
|
Dry-fry the pine nuts until lightly coloured then set aside. |
|
3
Done
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When ready to serve, cut the tomatoes into 5-mm (¼-inch) thick slices. Place the slices flat on a large, white serving plate, arranging them so that the different colours are evenly spread out. |
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4
Done
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Drizzle the Yuzu-Pon Sauce over the tomatoes. |
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5
Done
|
Scatter the halloumi, shallots, red chilli, pine nuts, micro coriander (micro cilantro), micro basil, red amaranth and edible flowers over the tomato slices and finish off with a generous dusting of sea salt flakes and black pepper. Serve. |
