Tomato Salad with Spiced Ricotta and Curry Oil Recipe - Great British Chefs

Ingredients

• 500g of datterini tomatoes
• 15g of kosher salt
• 10g of fresh mint, leaves picked
• 40g of coriander
• 10g of Thai basil
• 10g of basil
• 1/2 lemongrass stalk
• 15g of fresh ginger
• 3g of garlic
• 3g of kosher salt
• 135g of grapeseed oil
• 1.5kg datterini tomatoes
• 125g of cold-pressed rapeseed oil
• 2g of dried mint
• 5g of coriander stem, finely sliced
• salt to taste
• 20g of lemon zest, from roughly 4–5 unwaxed lemons)
• 100g of grapeseed oil
• 200g of datterini tomatoes
• 10g of lemon oil
• 5g of kosher salt
• 5g of sugar
• 50g of ricotta
• 1g of nigella seeds, lightly toasted
• 1g of salt
• 2.5g of coriander seeds
• 0.5g of black cardamom pods
• 2.5g of cumin seeds
• 2.5g of fennel seeds
• 1.2g of black peppercorns
• 0.1g of cloves
• 0.8g of cinnamon
• 4g of Kashmiri chilli powder
• 0.8g of ground turmeric
• 2.5g of amchur powder
• 4 heritage tomatoes, ideally a variety with very little wet matter / seed, such as marmande
• 1 Bombay onion, finely sliced
• Maldon salt to season
• mixed herbs, we use mint, coriander, thai basil
• edible flowers, we use apple marigolds