Heirloom Tomato Salad with Avocadoes and
Sesame Seeds (Recipe by Jialin Tian)
Yield: 2 servings.


• 1 large avocado
• 1 cup/200 g mixed cherry tomatoes or heirloom tomatoes
• 1 tablespoon white sesame seeds


• 4 tablespoons Sichuan peppercorn-infused oil (page 162)
• ½ cup/120 ml extra-virgin olive oil
• 1 teaspoon hot chili oil
• 1 tablespoon white wine vinegar
• Salt and pepper to taste


1. In a medium-sized bowl, combine all ingredients for the Sichuan peppercorn dressing. Adjust the seasoning and mix well with a spoon. Set aside.

2. Cut the avocado in half by running a knife around the avocado lengthwise. Twist the two halves apart and remove the pit in the middle. Use a spoon to separate the avocado flesh from the skin. Slice and dice the avocado into ½-inch/1.3-cm cubes.

3. Wash and dry the tomatoes; cut them into wedges.

4. Place the white sesame seeds into a small sauté pan. Toast the seeds over low heat for a few minutes until the sesame seeds turn light golden in color and fragrant. Take care not to burn the seeds. Let cool and set aside.

5. On a large plate, toss the tomatoes and avocado dices with just enough dressing to coat. Do not put too much dressing; reserve the leftover dressing for other uses. Sprinkle toasted white sesame seeds as garnish.