Vegan Foods

Ixta Belfrage’s Vegan Recipe for Tomato and Blood Orange Salad with Ginger Tahini Dressing | Accompaniments

I first developed this recipe for a pop-up at the brilliant Supa Ya Ramen in London at the end of January. That week, blood oranges and iberiko winter tomatoes were glistening on the shelves at my local grocer and I knew I had to create something with them. With the unpredictability of the seasons these days, I don’t know if blood oranges and iberiko tomatoes will still sing so warmly when you read this, but you can always use regular oranges or tangerines instead of blood oranges and ripe, sweet tomato you can get your hands on.

Tomato and Blood Orange Salad with Ginger Tahini Dressing

It is important to use good quality tahini, as many are grainy and bitter. I recommend the one from Belazu, which is incredibly silky and full of flavor. Be sure to toss the oil at the top of the jar and shake the contents vigorously, to combine the solids and fat, before using.

Preperation 15 minutes
to cook 5 minutes
Serves 4

500g ripe winter tomatoes (I used iberiko tomatoes)
Salt
3 blood oranges
(or 2 regular oranges)
3 spring onions
julienned green ends (save the rest for another dish)
Chiu chow or crispy chili oil
to serve (optional)

For dressing
4 tablespoons Light olive oil
40g of fresh ginger
peeled and julienned
2 tablespoons soy sauce or tamari

1 tbsp lime juice
1 small clove of garlic
finely grated/crushed
½ tablespoon of maple syrup
½ teaspoon toasted sesame oil

For the tahini sauce
60g tahini
2 tablespoons of maple syrup
2 tablespoons of soy sauce
1 tbsp lime juice

1 teaspoon very finely grated fresh ginger

For the dressing, put the oil and a stick of ginger in a medium saucepan over medium-low heat. Once it starts to sizzle, add the rest of the ginger and sauté gently, stirring often with a fork to break up the pieces, until the ginger is lightly browned – this should take about three and a half minutes, but keep a close eye as ginger can go from golden to brown and burnt very quickly. Strain the crispy ginger through a sieve, collecting the oil in a bowl below. Spread the ginger on a plate, sprinkle with salt and set aside.

Put the soy sauce, lime juice, garlic, maple syrup, and sesame oil in a large bowl with two tablespoons of ginger frying oil. Cut the tomatoes into random bite-sized pieces and add them to the bowl. Add a pinch of salt, mix gently and leave to marinate.

Put all the ingredients for the ginger tahini sauce in a medium bowl, add a tablespoon of water and whisk vigorously until the sauce is completely smooth.

Cut off the top and bottom of the oranges. Using a sharp knife, remove the skin and white marrow, then cut between the individual membranes to release the segments. Add the juice to the bowl of tomatoes and set aside the segments.

Pour the tahini sauce onto a rimmed dish. Top with the tomatoes, using your hands as a natural sieve so you don’t take all the dressing with you. Arrange the blood orange segments evenly among the tomatoes. Drizzle with a little chili oil, finish with the spring onions and crispy ginger, and serve with the remaining vinaigrette on the side.

Ixta Belfrage’s first solo cookbook, Mezcla: Recipes to Excite, is published by Ebury in the summer of 2022. Meera Sodha is absent.