• 1 tbsp peanut oil
  • 2 tbsp rice vinegar
  • 2 tsp coconut sugar
  • 2 tsp tamari/ soy sauce
  • 3 tbsp fresh ginger, finely chopped
  • 1 clove garlic, finely chopped
  • 1¼ tsp fish sauce
  • ¼ tsp finely grated orange zest
  • For the nori salt
  • ½ sheet nori seaweed
  • 1 tbsp white sesame seeds
  • 2 tsp black sesame seeds
  • ½ tsp crushed red pepper
  • ¼ tsp sea salt
  • For the salad
  • 800g mixed ripe tomatoes (cut large ones cut into 1 cm wedges, cherry tomatoes halved or quartered)
  • 4 large, ripe plums, cut into1 cm wedges
  • 100g spring onions, sliced
  • 100g fresh coriander, roughly chopped
  • Flaky sea salt for garnish


To make the dressing, whisk the oil, vinegar, coconut sugar and tamari in a medium bowl. Stir in ginger, garlic, fish sauce and orange zest. Set aside for 10 mins for the flavours to infuse.

To prepare nori salt, heat a medium skillet over high heat. Toast the nori, turning once halfway, until dry and crisp (about 1 to 2 mins).

Coarsely tear into pieces and place in a spice grinder. Pulse in short bursts into a coarse powder. Transfer to a bowl.

Toast white and black sesame seeds in the pan over medium heat until fragrant (about 1 min). Add the sesame seeds, crushed red pepper and ¼ teaspoon salt to the nori. Stir to combine.

To prepare the salad, combine the tomatoes, plums, spring onions and coriander in a large bowl. Pour the dressing over the mixture and gently stir to combine.

Transfer to a platter, season and sprinkle with the nori salt.

Subscribe To The Mailing List

Subscribe To The Mailing List

Join the mailing list for updates and to receive information about health, weight loss and nutrition.

You have Successfully Subscribed!