• 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

METHOD

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.