Ching-He Huang's California East Salad

Serves 2, or 4 as a side

Ingredients:

• 100g (3½oz) assorted heirloom tomatoes, sliced into
• rounds
• 2 soft white-fleshed peaches, stoned and sliced
• into segments
• 2 soft yellow-fleshed nectarines or peaches,
• stoned and sliced into segments
• 2 ripe avocadoes, peeled, stoned and sliced
• large handful basil leaves
• pinch of sea salt
• pinch of freshly ground black pepper

For the dressing:

• 1 tbsp tamari or low-sodium light soy sauce
• 2 tbsp extra virgin olive oil
• juice of ½ lemon
• ½ tsp golden caster sugar
• 1 tsp freshly grated root ginger

Method:

Arrange the heirloom tomatoes, peach and nectarine segments and avocado slices on a large serving plate as follows: one slice of tomato, followed by a slice of white-fleshed peach, then a slice of nectarine/yellow fleshed peach, then a slice of avocado.

Separate it from the next set of slices with basil leaves, then repeat until the platter is full and all the slices are used up.

Sprinkle over the salt and pepper.

Combine the ingredients for the dressing in a large jar and shake well. To serve, drizzle the dressing over the salad and serve immediately.

Don't forget to take snaps of your California East Salad, tagging both @thebigfeastival and @chinghehuang