Method :
Set aside a few
pistachio nuts for garnish. Combine remaining pistachios, parsley and mint
in a mini-chopped and pulse until finely chopped. (Alternatively, chop
separately hand and then combine). Add oil, lemon juice and salt and pulse
until blended. Let stand 10 minutes while you prep the tomatoes. De-stalk,
rinse and pat dry tomatoes, then halve them. Arrange them on a serving
plate and spoon dressing over. Sliver or chop reserved pistachios and
sprinkle over. Serve immediately.
Serves 3-4
Somewhat
misnamed, considering tomatoes are in fact fruits, fruit tomatoes are so
called because of their super-sweetness. Look for them in Japanese
supermarkets or gourmet shops that stock fresh produce. You can also use
vine-ripened or organic cherry tomatoes, which are about the same size. A
truly ripe fruit tomato needs little to adorn it!
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