Inspired by Yotam Ottolenghi, this recipe is a Kiwi twist to a Middle Eastern specialty. Serves 3 as a side.
Ingredients
| 1 | Small red onion, thinly sliced |
| 1 small | Lemon, juiced |
| 3 large | Heirloom vine tomatoes, a red, green and yellow (Main) |
| 1 handful | Watercress |
| ½ cup | Natural yoghurt, or Greek yoghurt |
| 1 tsp | Wasabi paste |
| 1 squeeze | Lemon juice |
| 1 drizzle | Olive oil, use a good-quality |
Directions
- Place the onion slices in a small bowl and cover in lemon juice. Set aside.
- Chop tomatoes into 2-3cm chunks. Place in a bowl and sprinkle with sea salt.
- In a small bowl, mix together the yoghurt, wasabi, and the small squeeze of lemon juice. Adjust to taste.
- Drain any excess liquid from the tomatoes. Add the watercress, red onion and lemon juice and gently combine.
- Place on a serving plate and dollop over the wasabi yoghurt. Garnish with black pepper.