This salad combines cured and grilled squash. It will have you cooking outside the box.
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ingredients
directions
Cut tomatoes and squash into irregular shapes, toss with the sugar and ½ tsp of salt in a large bowl. Set aside to cure and lightly cook.
Heat a grill pan over medium-high heat.
Add shallot and vinegar to a small saucepan and simmer over medium heat until translucent, about 5 minutes. Add shallots and vinegar to a blender with the coriander seeds, mustard, pepper, a small handful of cilantro leaves, a couple of mint leaves and the hoja santa and avocado leaf, if using. Blitz until coarse, then slowly stream in the olive or grapeseed oil until smooth.
Add about half of the squash to the grill pan and cook until well charred.
Toss together the tomato and squash, half of the picked herbs and the fennel. Add the vinaigrette, to taste and toss to combine. Garnish with remaining herbs, flaky sea salt and a drizzle of olive oil. Serve any remaining dressing on the side.