Amanda Laird: Oysters with shallot, herb and tomato salsa

Oysters with shallot, herb and tomato salsa. Photo / Babiche Martens.

Not sure what to do with oysters? Try this simple salsa accompaniment to bring out the delicacy's flavours

Serves 4

16 oysters
1 shallot
1 vine-ripened tomato
1 1/2 tsp fresh chervil, finely chopped
1 tsp fresh dill, finely chopped
2 tsp sherry vinegar
1 tsp extra virgin olive oil
Freshly ground black pepper
Lemon halves

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.