Mixed Tomato Salad with Szechuan-Pepper Cream | House and Leisure
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.