I love coriander. The biggest pot outside my kitchen door is
devoted to growing as much of it as I can. It’s way too early for any this
year, but I’m blessed with local shops that offer huge bunches for about half
the price supermarkets offer. I’m making the boy a sandwich lunch and he’s
having this on the side. It’s a Bill Grainger recipe.
1tbsp light soy sauce
1tbsp Chinese black vinegar
2tsp light flavoured oil
1tsp caster sugar
6 ripe tomatoes, chopped
2 small crook cucumbers chopped
1 small red onion sliced into fine rings
A handful of fresh coriander leaves
These days it’s hard to know which tomatoes to get as
supermarkets seem to offer so many with enticing names. It is hard though to
find ripe ones so the trick is to look in the reduced section as these will
almost certainly fit the bill and be cheaper. Win-win.
Mix the soy (I like Pearl River Bridge brand, which comes in
satisfyingly large bottles), vinegar (BG says Balsamic will do), the oil and
sugar. Stir until the sugar dissolves.
Chop up the veg. If the tomatoes are ripe, you will get a
good deal of juice. Add this to the dressing.
Toss the veg and add the dressing and the coriander. I have
roughly chopped the coriander.
The boy announces he’s hungry so he is getting some salted
kettle chips with the sandwiches (one roast beef and horse radish with
watercress and one double Gloucester cheese and tomato). The salad is the star
though.
BG does a tomato salad with green chilli which I would like
but the boy will not. Essentially sliced tomatoes, a deseeded, finely chopped
green chilli with vinaigrette and salt & pepper. I’m not even telling the
boy about it.
