Charred Tomato And Candied Ginger Tomato With Saffron Dressing – a delicious recipe with heirloom tomatoes, fresh ginger, Sugar, Salt, greek style yoghurt, generous. Easy to follow and perfect for any occasion.
Serves 4
Salads
Servings:persons
1
To make the candied tomatoes, heat the oven to 100C and place the tomato halves on a non-stick baking tray. Top each half with a generous sprinkling of sugar and a little pile of grated ginger. Bake for 3 hours until they have shrunken in size but still retain some moistness. Allow to cool.
2
Char the edges of the remaining 5 tomato halves with a kitchen blow-torch or (as I did) by impaling them (individually) on a small sharp knife and holding the cut edges over a gas flame. Allow to cool.
3
Heat the olive oil (I use the microwave) and mix in the saffron threads/powder. Allow to cool, then whip into the yoghurt. Add salt to taste.
4
Drip, drizzle or swirl the dressing onto serving plates. Dark coloured plates or slate boards look best. Assemble a mix of the tomatoes on top. Scatter with salad shoots (I used sprouted lentils) and sprinkle with black onion seeds and a little salt.
38
kcal
Calories
8
g
Carbs
2
g
Protein
CarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 10 medium heirloom tomatoes, halved, Grated fresh ginger, Sugar, Salt to taste, and more.
Yes, Charred Tomato And Candied Ginger Tomato With Saffron Dressing falls under the Salads category and is a great choice for this type of meal.
Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.
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