If you’ve been gardening and you’re impatient for your tomatoes to ripen, you can eat them green. I’m too lazy to batter and fry them so I’ve been pan-frying them in a little olive oil and making layered salads. You can whip this one up in no time! If you don’t have cilantro, parsley or dill can stand in.
Time: 10 min; Serves: 2
- 2 green tomatoes
- pickled onions
- handful of finely chopped cilantro
- 1/2 cucumber
- 1/2 avocado
- juice of 1 lemon
- olive oil
- finishing salt
1. Heat a glug of olive oil over medium-high heat. Slice the green tomatoes about 1/2 an inch thick. Salt and fry on both sides in the pan.
2. Arrange the tomatoes on a platter. Disperse the sliced cucumbers, slices avocado, and pickled onions evenly over the tomatoes.
3. Mix the juice of 1/2 a lemon, the finely chopped cilantro, and several glugs of olive oil. Drizzle over the top of the salad. Finish with Maldon salt.