• 3cm ginger, peeled
  • 1/2 tsp Himalayan sea salt
  • 1 tbsp curly parsley
  • 40g olive oil
  • 3 spring onions, finely sliced
  • 2.5 tsp Apple Cider Vinegar
  • 2 large ripe tomatoes, sliced .5cm thick
  • freshly ground pepper
  • 1 tbsp coriander leaves
  • 1/4 cup sunflower seed/snow pea shoots
  • 1 tsp balsamic vinegar


  1. Place ginger, salt and parsley in TM bowl and chop for 5 secs/speed 7.
  2. Add olive oil, spring onions and apple cider vinegar to TM bowl and warm or 5 mins/50C/speed 1 while you slice the tomatoes.
  3. Fan the tomato slices out into an overlapping circle on 2 plates then pour over the warm dressing.
  4. Grind pepper (to taste) over the tomatoes, sprinkle on the coriander leaves and top with sprouts.
  5. Drizzle a little balsamic vinegar over the dish and serve at room temperature.

Note: This dish can be made up 4-6 hours before you need to serve it and refrigerated but remember to bring it back to room temperature before serving.