Carpaccio of beef tomatoes with green chili, preserved lemon and ginger Recipe

Halve a green chili lengthwise and remove the seeds, then hack. 

Remove the flesh from 1/4 preserved lemon and hack the remains rind. 

Grate 2 cm of fresh ginger.

Put the pepper, lemon rind and ginger in a mortar and use the pestle to turn into a homogeneous mash

Hack 2 tbsp coriander leaves and the green of 1 spring onion

Beat 4 tbsp olive oil, 2 tbsp red wine vinegar and 1 tsp white balsamic vinegar into a dressing, add the other prepared ingredients.

Thinly slice 3 very coeur de boeuf or beef tomatoes.

Season with sea salt and cover with the dressing. Leave alone for 5 mins to work the different flavours  into the tomatoes

(A Jigal Krant recipe)

from simple food, looking good
Carpaccio of beef tomatoes with green chili, preserved lemon and ginger Recipe