Roasted tomato, chilli, citrus & lemongrass salad

Always store your tomatoes in a fruit bowl, never the fridge – a pet hate of mine for years! Tomatoes are porous, and take on the flavours of the things around them, so if you put them in the fridge they’ll end up tasting like your Camembert. It’s of particular importance in this recipe, where the flavour of the tomatoes is crucial. By blistering them on the barbecue, they take on a smoky flavour that turns this simple salad into something truly amazing.

This is great as a side salad with meat and fish, but if you want to make it a main meal serve with some rice.

Ingredients:

• 200g vine cherry tomatoes

• 2 large beef tomatoes, sliced into 8 chunks

• 100g green tomatoes

• 2 long red chillies, stems removed

• 1 tablespoon palm sugar (or soft dark brown sugar)

• 2 limes (1 juiced and 1 diced with the zest still on)

• Juice of 1 clementine

• 50ml soy sauce

• 1 teaspoon caster sugar, palm sugar if you have it

• 1 stick lemongrass, outer layer removed and very thinly sliced

• 3 spring onions, thinly sliced

• 50ml vegetable stock

• 15g coriander leaves

• 15g mint leaves, roughly torn

• 1 teaspoon sesame oil

• 3 tablespoons sliced Thai shallots (or banana shallots)

• Salt and freshly ground black pepper

Instructions:

1. Grill the Vegetables: On the BBQ, grill the cherry tomatoes, beef tomatoes, green tomatoes, lemongrass, and chillies. Aim for a wood fire for the best flavour, but electric or gas BBQs work too. Cook on direct heat for about 5 minutes on each side until blistered, charred, and slightly softened. Transfer them directly to a mixing bowl to preserve the juices, which will enhance the salad dressing. Stir in the palm sugar immediately to allow it to melt.

2. Prepare the Lemongrass: Once cool enough to handle, remove the outer shell of the lemongrass (as it may be tough and charred). Thinly slice the soft core and add it to the salad.

3. Mix the Dressing: Add the lime juice, diced lime, clementine juice, and soy sauce to the bowl. Stir well, taste, and adjust seasoning if needed. The dressing should be a balance of sweet, salty, sour, and smoky flavors.

4. Combine and Serve: Gently toss in the remaining ingredients: spring onions, vegetable stock, coriander leaves, mint leaves, sesame oil, and Thai shallots. Season with salt and freshly ground black pepper to taste. Serve immediately.

Optional Garnish: Fresh coriander or mint leaves for an extra burst of freshness.

Storage Notes: Best enjoyed fresh, but can be stored in an airtight container in the refrigerator for up to 1 day.

This Grilled Tomato Salad is a vibrant celebration of smoky flavors and zesty freshness. Perfect as a side or a main dish with steamed jasmine rice, it's a delightful way to enjoy the best of grilled goodness. Remember, the secret is in the balance of sweet, salty, sour, and smoky – a true taste of Thailand with a twist! Enjoy making it as much as you'll enjoy eating it