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  • Serves 2-4

  • 15 mins

  • Very easy

  • 500g heritage tomatoes, chopped

  • 2 garlic cloves, crushed

  • 1 tbsp vegan fish sauce (or substitute light soy sauce)

  • Juice of ½ fresh lime

  • 1 level tbsp. of gram flour

  • 1 tsp sesame seeds, or substitute 1 tbsp sesame oil

  • ½ cup cashew nuts, broken (or substitute peanuts)

  • Handful of chopped fresh coriander

Burmese people make salads out of all kinds of produce, from the simple (like tomatoes) to the unusual (such as fermented green tea), then add some fresh and punchy flavours in a marinade. These dishes can be eaten alone or served as a delicious accompaniment with a rice or noodle dish. You can use any variety of tomato but my recipe here mixes it up with some French heritage tomatoes and toasted cashews. 

  1. In a small frying pan, lightly toast the gram flour, tossing gently and avoid burning (or will taste bitter). Once toasted, pour into large bowl.
  2. Then toast the sesame seeds and cashew nuts in same way, and add to the bowl.
  3. Add the remaining ingredients to the bowl and using your hands, mix well to ensure the ingredients are well mixed and tomatoes are well coated.
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