Tomato and feta salad with soy-roasted pumpkin seeds

Name: Tomato and feta salad with soy-roasted pumpkin seeds
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 6
Ingredients: 250g block Greek feta, halved horizontally; 1 tbs fish sauce; 1/2 cup (125ml) red wine vinegar; 1 tbs caster sugar; 1 tsp coriander seeds; 2 green tomatoes (substitute firm red tomatoes), cut into 5mm slices; 1/2 cup (80g) pumpkin seeds (pepitas); 2 tsp soy sauce; 1 tsp sesame oil; 2 ox-heart tomatoes (substitute best available), thinly sliced; 3 black Russian tomatoes (substitute best available), cut into wedges; 250g cherry tomatoes, halved; 1 tbs extra virgin olive oil, plus extra to drizzle; Vietnamese mint leaves and finely grated horseradish (optional), to serve

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Tomato and feta salad with soy-roasted pumpkin seeds

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by George Calombaris

Mar 13, 2018

Beautiful tomatoes are the hero of this vibrant salad.

250g block Greek feta, halved horizontally
1 tbs fish sauce
1/2 cup (125ml) red wine vinegar
1 tbs caster sugar
1 tsp coriander seeds
2 green tomatoes (substitute firm red tomatoes), cut into 5mm slices
1/2 cup (80g) pumpkin seeds (pepitas)
2 tsp soy sauce
1 tsp sesame oil
2 ox-heart tomatoes (substitute best available), thinly sliced
3 black Russian tomatoes (substitute best available), cut into wedges
250g cherry tomatoes, halved
1 tbs extra virgin olive oil, plus extra to drizzle
Vietnamese mint leaves and finely grated horseradish (optional), to serve

Method

1.

Toss feta and fish sauce in a bowl, cover with plastic wrap and chill overnight to marinate.
2.

Meanwhile, to make the pickled green tomatoes, place vinegar, sugar, coriander seeds and a pinch of salt flakes in a saucepan over high heat and bring to the boil. Remove from heat and cool to room temperature. Arrange sliced green tomato in a non-reactive container and pour over pickling liquid. Chill overnight to pickle (if using red tomatoes, stand for 2 hours to pickle instead).
3.

The next day, preheat the oven to 180°C. Grease a baking tray and line with baking paper.
4.

Toss pumpkin seeds, soy and sesame oil on prepared tray and toast, stirring halfway, for 8 minutes or until toasted.
5.

Toss remaining tomatoes in a large serving bowl with olive oil and 1/2 tsp salt flakes. Drain pickled tomatoes, add to tomato mixture and toss to combine. Top with feta and scatter with toasted pumpkin seed, mint and horseradish, if using. Drizzle with extra olive oil to serve.