Heirloom Tomato, Cucumber, Chakalaka Dressing

Chakalaka Dressing

Ingredients:

Yield: 600ml

1 cup /245g full fat Greek yoghurt

2 cloves of garlic

2 tbsp curry paste 

Juice of two limes

60g cherry tomatoes

1 large/68g shallot

2 tbsp red wine vinegar

¼ cup olive oil

½ tsp turmeric

1/15g red chili, deseeded

1 tsp salt

Method:

Blend in a blender until smooth. 

Pickled Cucumber

Ingredients:

Yield: 290g

1 large/300g cucumber

1 cup white wine vinegar

¼ cup water

1 tbsp sugar

1 tbsp salt

Method:

Heat the liquid with the sugar and salt until dissolved. Let it cool. Peel and slice the cucumber thinly. Place in pickle for 30 minutes then drain. 

Salad 

Ingredients:

1 large/108g red bell pepper

1 large/ 98g heirloom tomato

1 large/46g courgette

One large/40g carrot

150ml rapeseed oil (for frying)

3g dill, picked from stem

3g coriander, picked from stem

3g chive, finely chopped

25g toasted cashew

60g quick pickle cucumber

50g chakalaka dressing 

Olive oil 

Salt

Plating Method:

Take a large flat platter for plating. Pickle the cucumber and make the dressing. Slice the tomato thinly and place in a bowl with 1 tbsp of olive oil and a pinch of salt. Marinate well and then place onto platter. Peel and slice the pepper into strips and grill. Cut the courgette into thin rounds and grill. Heat a large pot for frying and heat the oil. thinly slice the carrot with a peeler and deep fry the strips. Place on paper towels and season