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Strawberry and Tomato Salad with Coriander Granita
- Steps
- Ingredients
Ingredients
Coriander Granita
Tomato Oil
Roasted Cherry Tomatoes
Pickled Grapes
Garnish
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Steps
- Preheat the oven to 180°C fan forced.
- For the Coriander Granita, place a muslin cloth in a sieve over a bowl and set aside.
- Place all the ingredients in a deep bowl and process with a stick blender until thoroughly pureed.
- Pour into the lined sieve and allow to strain (avoid squeezing.) Season the strained liquid with salt, to taste, and pour it into a small shallow baking tray.
- Freeze until solid then scrape the surface with a fork until a fluffy granita forms. Reserve in the freezer until ready to serve.
- For Tomato Oil, place 2 tablespoons of the olive oil into a frypan and over high heat. Add the tomatoes and cook until caramelised. Once cooked, place the tomatoes into the canister of a stick blender with the remaining olive oil and process until tomatoes have broken down. Season with salt. Strain through a muslin lined sieve and set aside to allow oil to strain.
- For the Roasted Cherry Tomatoes, slice the tomatoes in half and place on an oven tray. Drizzle with olive oil and season with salt. Roast in the oven until cooked through but not losing their shape, about 20-25 minutes. Remove from the oven.
- Using a small blow torch and slightly char the cut side of the tomatoes, just enough to add a little colour and charred flavour. Set aside. For the Pickled Grapes, place all ingredients, except grapes, into a bowl and mix until the salt is dissolved. Add the grapes and set aside to pickle. Before serving, drain the grape slices and reserve the liquid.
- To serve, arrange 5 tomato halves in each serving bowl. Arrange strawberries, pickled grape slices and strips of kohlrabi in amongst the tomatoes. Drizzle with a teaspoon of the tomato oil. Add a few drops of the pickling liquid to balance the sweetness. Sprinkle each dish with a few black sesame seeds and top with the granita. Serve immediately.