food, Recipes

Mixed Tomato Salad with Szechuan-Pepper Cream

Judd van Rensburg and Graeme Wyllie


For the dressing ½t each salt and black pepper 2T sweet sherry vinegar 1T olive oil For the Szechuan cream 250g mascarpone cheese 2T Szechuan pepper, roughly ground 1T chilli flakes 1t sumac 10g mint leaves, roughly chopped 10g chives, roughly chopped 20g spring onion, roughly chopped zest from one lemon For the salad 1kg mixed tomatoes, halved basil leaves mixed micro-herb leaves 30g pine nuts, toasted


To make the dressing, mix all of the ingredients together in a bowl and refrigerate until ready to use. To make the cream, combine the mascarpone, Szechuan pepper, chilli, sumac, mint, chives, spring onion and lemon zest in a bowl. Keep in the fridge until ready for use. To serve, spread a thick layer of cream on a platter. Drizzle the dressing over the tomatoes and place on top of the cream. Tear up a few basil leaves and scatter over the salad. Garnish with micro herbs and pine nuts. SERVES 6