scallion ginger tomato salad

for 1 serving:

2-3 medium tomatoes

1 spring onion

1 large clove of garlic

1/2 cm piece ginger, fresh or frozen

1 tbsp soy sauce

1 tbsp rice vinegar

black pepper to taste, i do 3 cracks

1 tbsp sesame oil

1 tbsp sunflower oil (or another neutral oil)

pre-cooked rice, for serving

edamame, for serving

parsley, for serving

method:

slice the tomatoes lengthwise into 6-8 pieces each. set into a (non-plastic) container.

thinly slice the spring onion and mince the garlic. if using fresh ginger, mince the ginger too. set all aromatics into a small (non-plastic) bowl. into the same bowl, add soy sauce, rice vinegar and pepper. if using frozen ginger, grate in the ginger at this point.

in a small pot, heat up the sesame and sunflower oil, then pour over the scallion ginger mix. mix and let to sit for 1 minute.

pour the aromatic oil over the tomatoes, and leave to rest for at least 5 minutes, the longer the better.

serve the tomato salad with pre-cooked rice, edamame and parsley. make sure to pour over the leftover marinade from the salad container.