8 vine-ripened tomatoes, halved
3 tsp peanut oil
2 sprigs of curry leaves
1/2 Tbs canola oil
1 cup edamame beans
3 Tbs tamari
2 Tbs mirin
1/2 Tbs rice wine vinegar
2 tsp ginger, crushed
1 Preheat the oven to 200C.
2 Arrange the tomato halves in a baking dish. Drizzle over the peanut oil, tear the curry leaves over and sprinkle with salt. Cook for 15 minutes.
3 Meanwhile, hear a frypan, add the oil to the pan and cook the seasoned sirloin for 3-5 minutes on each side (depending on the thickness). Let rest before slicing.
4 Simmer the edamame until tender then pod.
5 To make the dressing; whisk the ingredients together.
6 Arrange the tomatoes, beef and edamame on a plate with plenty of watercress, then dress.