Sunshine on a Plate : tian of tomato

Came across this recipe by Chef Reynaldo Arriola of Halia Restaurant in Singapore. Haven’t tried it, but reads delicious and sounds healthy !

Vine-ripened tomatoes have the perfect balance of sugars and acids, as well as flavour. Teamed with ripe mango and avocado, and just a dash of seasoning … sounds mmmm.

1 vine-ripened tomato, blanched, peeled, de-seeded and diced, mixed with 1 tbsp extra virgin olive oil

1/2 ripe avocado, diced,  mixed with 2 tbsp extra virgin olive oil

3 tbsp extra virgin olive oil, plus extra for drizzling

salt, pepper

2 slices each of green and yellow courgettes, blanched

1/2 stalk chive, chopped (optional)

1 sprig chevril for garnish (optional)

  1. Keep all ingredients separate. Season tomatoes and avocados with salt and pepper.
  2. In a round glass mould (or individual glass ramekins), place tomatoes at the bottom, then the avocados and top with the mangoes.
  3. Garnish with the courgette slices on the side, chives and chevril. Drizzle a bit of olive oil over it.

 

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