aji verde

Add the lime juice and zest, olive oil, garlic, spring onion ends, coriander, salt, Doddington, Hellmann’s, El Yucateco, sumac pickle and rice vinegar to a food processor.
Blitz until as smooth as possible.
The mixture will still be slightly chunky.

raspberry vinegar gel

Gradually whisk Ultratex into the raspberry vinegar until it reaches a pipeable consistency.
Compress in a vacuum pack 2 to 3 times to remove bubbles.

sumac pickle

Add the El Yucateco, rice vinegar, soy, lime, Henderson’s Relish and sumac to a pan.
Bring to the boil.
Strain and cool.

pickled onions

Finely dice the white onions.
Compress in the sumac pickle 2 to 3 times.

service

Trim the sourdough into 2 squares.
Toast on the plancha with olive oil.
Cut 2 tomatoes into eighths.
Dress with a small pinch of salt in a small bowl.
Grate about 1 tablespoon of Doddington onto the tomatoes.
Add 2 tablespoons of aji verde.
Mix thoroughly.
Stack the tomato mixture on top of the toasted sourdough.
Spoon 2 small piles of the sumac onions onto each portion.
Drizzle over the raspberry gel to cover evenly.