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Cherry tomato, green apple and mint sunomono salad
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600g cherry tomatoes (at room temperature)
25g pack mint
2 green apples
5g dried shiitake mushrooms
100ml rice vinegar
1. Make the sunomono brine the day before. Soak the dried shiitake in 150ml cold water for 6-8 hours (or overnight). Take the shiitake out (save them to use in a soup or salad) and mix the vinegar, salt and mirin into the soaking liquid.
2. Cut the tomatoes in half and sit them in a shallow bowl. Pick the mint leaves and tear them with your hands, then scatter over the tomatoes. Halve, core, then thinly slice the apples and sit on top of the mint. Pour over the sunomono brine, and serve immediately
This recipe first appeared in Waitrose Food, May 2018 issue. Download the Waitrose Food app for the full issue
Typical values per serving:
Per serving (6) 392kJ
This recipe was first published in April 2018.