Tomatoes with Thai dressing

This Thai twist on a wonderful salad is very elegant. The flavours are bold, and the secret is in using wonderful, flavorful tomatoes.

Another one of my favourite chefs is Hugh Fearnley-Whittingstall. I love his cookbooks. They have wonderful flavours worldwide, and the recipes are usually super simple and super good. This vegetarian cookbook, in particular, is always in my kitchen for reference or to peruse. It is not a wonder I do not cook from it every day!

For more wonderful recipes from this cookbook, click here.

1 lb coloured small tomatoes, cut in half

6-8 fresh basil leaves, cut into large strips

1/2 garlic clove, finely diced

A few sprinkled dried chilli flakes

2 pinches cumin powder

2 tablespoons honey

2 tablespoons balsamic vinegar

Salt and pepper.

Mix all ingredients. Serve and enjoy.

NOTE: Substitute agave nectar or brown sugar for honey to make this dish vegan.