Beef tomato carpaccio with ginger and spring onion salsa

Serves 4 as a side 

3cm ginger piece, peeled and roughly chopped

 flaked sea salt

 spring onions 3, very finely sliced

 sunflower oil 40ml (or other mild oil) 

2 tsp good-quality sherry vinegar

beef tomatoes 400g (about 2, depending on size),

sliced 2mm thick  green chilli ¼, deseeded and finely chopped 

coriander 1½ tbsp, finely shredded

olive oil 1 tbsp

Put the ginger and ½ a teaspoon of flaked salt into a pestle and mortar and crush to a fine paste. Transfer to a bowl with the spring onions and stir to combine.
Put the oil into a small pan and place on a low heat until just warm: you don’t want it to heat too much. Pour over the spring onions and add 1 teaspoon of vinegar. Stir together and set aside.
Lay the tomatoes on a large platter, with the slices slightly overlapping. Season with ¼ a teaspoon of flaked salt and drizzle over the remaining teaspoon of vinegar.
Spoon the spring onion and ginger salsa evenly over the tomatoes (or use your hands to better effect), scatter over the chilli and coriander and finish with the olive oil.

Course🍤Appetizer

Diets🌾Gluten-free🥩Carnivore...

Category🥟Appetizer

CuisineFusion

OccasionsElegant Dinner🎉Special Occasion

Season🔁Year-round

DifficultyEasy ⏰ 15m