Tri-colour tomato salad with wasabi yoghurt

Michael Craig

Inspired by Yotam Ottolenghi, this recipe is a Kiwi twist to a Middle Eastern specialty. Serves 3 as a side.

Ingredients

1	Small red onion, thinly sliced
1 small	Lemon, juiced
3 large	Heirloom vine tomatoes, a red, green and yellow (Main)
1 handful	Watercress
½ cup	Natural yoghurt, or Greek yoghurt
1 tsp	Wasabi paste
1 squeeze	Lemon juice
1 drizzle	Olive oil, use a good-quality

Directions

1. Place the onion slices in a small bowl and cover in lemon juice. Set aside.
2. Chop tomatoes into 2-3cm chunks. Place in a bowl and sprinkle with sea salt.
3. In a small bowl, mix together the yoghurt, wasabi, and the small squeeze of lemon juice. Adjust to taste.
4. Drain any excess liquid from the tomatoes. Add the watercress, red onion and lemon juice and gently combine.
5. Place on a serving plate and dollop over the wasabi yoghurt. Garnish with black pepper.

For more Middle Eastern recipes inspired by Yotam Ottolenghi

• Spiced cauliflower with pomegranate and tahini
• Crispy-skinned salmon with watercress pesto