Malaysian tomato salad
This is a refreshing change from the usual tomato salad with basil.
Serves 4. Preparation time: 10 minutes; cooking time: 2 minutes
LSF, WF, GF, DF, V
YOU WILL NEED
2 tbsp desiccated coconut
1 ½ tbsp kecap manis (sweet soy sauce)
2 tsp dark brown sugar
2 tsp rice vinegar
2 red chillies, deseeded and finely sliced
8 large ripe tomatoes, or 4 beef tomatoes
4 spring onions, finely sliced
Dry-fry the coconut in a non-stick pan, tossing occasionally, over a medium heat until golden. Set aside.
Put the kecap manis, sugar, vinegar, chillies and 2 tsp of the toasted coconut into a bowl and stir to make a dressing. Slice the tomatoes thinly and arrange in a serving dish.
Drizzle with the dressing and sprinkle with the rest of the roasted coconut and the spring onions before serving.