Growing up I was always a complete tomato fanatic, and I still find it pretty hard to go past a recipe for tomato salad! This Burmese one is one of the best I've ever made, definitely. It's flavoured by the quintessentially Burmese ingredients of sesame seeds, peanuts, chickpea flour and (vegan) fish sauce. One of my favourite things about tomatoes in salads is that they really soak up the dressing and take on all the wonderful flavours.
This makes a colourful and fresh addition to a family feast, potluck or gathering. The Burmese make it with fish sauce, but I've substituted my home made vegan fish sauce instead - you can, of course, use either.
Burmese Tomato Salad
Ingredients
1 tbsp. sesame seeds
1 tbsp. chickpea (besan) flour
4 tomatoes, roughly diced
1 small onion, finely diced
2 cloves garlic, finely minced
1 green chilli, finely minced (remove the 'placenta' of the chilli if you want it mild)
2 tbsp. finely chopped coriander
2 tbsp. finely chopped peanuts
1 tbsp. lime juice
1 tbsp. vegan fish sauce
To Make
1. In a small frypan, dry toast the sesame seeds until just golden. Set aside cool. Then dry toast the chickpea flour unto just starting to go golden, tossing frequently to ensure even toasting. Set aside to cool. At this stage you can also toast the peanuts, if you are using peanuts that are not already roasted.
2. Combine all ingredients in a bowl and gently mix with your fingers. Serve.
Serves 4 as a side salad.
This
month I'm featuring vegan recipes from Myanmar (Burma).
Check
out my other Burmese recipe posts:
Hi Keely, just stopped by to let you know you've been featured today over at Carole's Chatter. Cheers
ReplyDeleteThanks Carole :)
DeleteI love this salad and how sometimes street food vendors call it: "Tomato Mix" :)
ReplyDeleteNot your standard salad, but full of crunchy bits and flavour
ReplyDelete