Oysters with shallot, herb and tomato salsa

Babiche Martens

Ingredients

1	Shallot
16	Oysters (Main)
1	Vine-ripened tomatoes
1 ½	Chervil, (finely chopped)
1 tsp	Fresh dill, (finely chopped)
2 tsp	Sherry vinegar
1	Freshly ground black pepper
1 tsp	Extra virgin olive oil
2	Lemons, (half and serve on plate)

Directions

1. Gently wipe the oysters free of any pieces of shell and arrange on serving plates.
2. Peel and finely dice the shallot. Finely dice the tomato, discarding the seeds and combine with the shallot, herbs, vinegar, oil and a grind of pepper.
3. Spoon a little of the salsa onto each oyster and add lemon to each plate.