Sweetcorn & pancetta orzotto
Think of this summery dish like a risotto, but made with orzo instead of rice. Charring the corn creates smoky depth that's amplified by the pancetta
Tomato & lime salad with crispy ginger, chilli & garlic
- Preparation and cooking time
- Prep:
- Cook:
- plus resting
- Easy
- Serves 4
Skip to ingredients
- 700g ripe tomatoes(use a mixture of colours and sizes), thinly sliced or halved or quartered if small
- 2 shallotsthinly sliced (use a mandoline, if you have one)
- 4 tbsp fish sauceor vegetarian alternative
- 1 tsp light brown soft sugar
- 2 limeszested and juiced
- 4 tbsp vegetable oil
- 1 red chillithinly sliced
- 3 garlic clovesthinly sliced
- 20g gingerpeeled and sliced into matchsticks
- 15g mintmint, leaves picked
- 1½ tsp honey
Nutrition: Per serving
- kcal164
- fat11g
- saturates1g
- carbs11g
- sugars9g
- fibre2g
- protein3g
- salt4g
Method
step 1
Put the tomatoes in a large bowl and stir in half the shallots, the fish sauce, sugar, lime juice and a large pinch of salt. Set aside for 15 mins.
step 2
Heat the oil in a small frying pan over a low heat and cook the rest of the shallots, the chilli, garlic and ginger for 3-4 mins, stirring continuously until crisp and golden. Remove from the pan using a slotted spoon and drain on kitchen paper. Sprinkle over a little salt.
step 3
Tip the dressed tomatoes onto a serving plate. Scatter over the mint, crispy shallot and chilli mixture and the lime zest, then drizzle over the honey. Serve immediately.
