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Oriental-Style Plum + Tomato Salad

Difficulty to prepare: Easy

Servings: 1


  • 1 tbsp peanut oil

  • 2 tbsp rice vinegar

  • 2 tsp coconut sugar

  • 2 tsp tamari/ soy sauce

  • 3 tbsp fresh ginger, finely chopped

  • 1 clove garlic, finely chopped

  • 1¼ tsp fish sauce

  • ½ tsp crushed red pepper

  • ¼ tsp finely grated orange zest

  • For the nori salt

  • ½ sheet nori seaweed

  • 1 tbsp white sesame seeds

  • 2 tsp black sesame seeds

  • ¼ tsp sea salt

For the Salad

  • 800g mixed ripe tomatoes (cut large ones cut into 1 cm wedges, cherry tomatoes halved or quartered)

  • 4 large, ripe plums, cut into1 cm wedges

  • 100g spring onions, sliced

  • 100g fresh coriander, roughly chopped

  • Flaky sea salt for garnish


  • To make the dressing, whisk the oil, vinegar, coconut sugar and tamari in a medium bowl. Stir in ginger, garlic, fish sauce and orange zest. Set aside for 10 mins for the flavours to infuse.

  • To prepare nori salt, heat a medium skillet over high heat. Toast the nori, turning once halfway, until dry and crisp (about 1 to 2 mins).

  • Coarsely tear into pieces and place in a spice grinder. Pulse in short bursts into a coarse powder. Transfer to a bowl.

  • Toast white and black sesame seeds in the pan over medium heat until fragrant (about 1 min). Add the sesame seeds, crushed red pepper and ¼ teaspoon salt to the nori. Stir to combine.

  • To prepare the salad, combine the tomatoes, plums, spring onions and coriander in a large bowl. Pour the dressing over the mixture and gently stir to combine.

  • Transfer to a platter, season and sprinkle with the nori salt.

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