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.