Tomatoes, soy sauce and nori are umami-rich flavours that truly complement each other, while the wasabi adds a nice undercurrent of heat.
500g tomatoes (a mixture of colours and sizes)
1 1⁄2 tbsp sherry vinegar
1 tbsp soy sauce or tamari
1 tsp groundnut or sunflower oil
1 tsp runny honey
1 tsp wasabi paste
1⁄2 sheet nori
Handful of micro coriander or chopped coriander leaves
- Make sure your tomatoes are at room temperature. Cut them into 1cm-thick slices, removing any sections of thick core, and arrange over a serving plate.
- Whisk together the vinegar, soy sauce, oil, honey and wasabi in a bowl. Taste and add more wasabi, if you like.
- Spoon the dressing over the sliced tomatoes. They can sit like this for a few minutes, but wait until you’re ready to serve before sprinkling over the nori as it softens quickly.
- Cut the nori into two long strips about 2.5cm wide. Place the strips on top of each other and, using clean kitchen scissors, snip shards of nori over the tomatoes. Scatter over the coriander and serve immediately.
Now buy the book
Our recipes are from California: Living & Eating by Eleanor Maidment, published by Hardie Grant, price £22. To order a copy for £18.70 until 22 August, go to mailshop.co.uk/books or call 020 3308 9193. Free UK delivery on orders over £20.