Plum & tomato salad with furikake

Furikake is a Japanese seasoning blend made with nori seaweed, and is a great salty-spicy topping for sweet plums and tomatoes. Serve as a side to oily fish such as mackerel. This no-cook seasonal salad is quick and easy, taking just 15 minutes to prepare, plus it's vegetarian and vegan, providing 2 of your 5 a day.

Ingreadient

• 2 x 250g packs mixed baby tomatoes, halved lengthways
• 400g pack plums, stoned and cut into wedges
• 2 salad onions, finely sliced
• ¼ x 20g pack tarragon, leaves picked
• 1 sheet nori seaweed, roughly torn
• 2 tbsp toasted sesame seeds (white and/or black)
• 1 tsp chilli flakes
• 1 tsp sea salt flakes
• 1½ tbsp rice vinegar
• 1½ tsp tamari (or soy sauce)
• 1½ tsp mirin
• 1½ tbsp sunflower oil
• 10g ginger, peeled and finely grated
• ¼ tsp sea salt flakes

 

Step by step

1. For the furikake, put the nori sheet in a small food processor and whizz to form a coarse powder. Tip into a bowl and mix with the remaining furikake ingredients; set aside.
2. In a large serving bowl, whisk together all the ingredients for the dressing. When ready to serve, put the tomatoes, plums, salad onions and tarragon in a large bowl. Pour over the dressing, mix to combine, then transfer to a platter. Sprinkle over the furikake and serve.