Recipe

CORNBREAD TOAST WITH ROASTED MIX-A-MATO®

4
Serves
30MINS
Prep Time
30 MINS
Cook Time
16
Ingredients

Ingredients

  • 320g Mix-a-mato® tomatoes
  • yoghurt or crème fraiche
  • 200g smoked salmon
  • Micro herbs, to serve, optional

CHILLI SESAME SALT

  • 2 tsp sesame seeds
  • 1 tsp sea salt flakes, crushed
  • 1 tsp brown sugar
  • 1 tsp chilli flakes

CORNBREAD

  • 1 cup self-raising flour
  • 1 cup polenta (cornmeal)
  • 125g butter, chilled, grated
  • 1 1/2 cups grated cheddar cheese
  • 1 corn cob, kernels, removed
  • 3 green shallots, chopped
  • 1/2 cup Greek yoghurt
  • 1 egg

Method

  1. For the chilli sesame salt, toast the sesame seeds in a small non-stick frying pan over medium heat for 3 minutes or until golden. Remove to bowl and add the remaining ingredients. Use the end of a rolling pin or pestle to crush ingredients until well combined.
  2. Preheat oven to 220°C fan forced. Arrange the tomatoes in a small roasting pan cut side up. Drizzle with the oil sachet from the Mix-a-Mato® tomatoes and sprinkle with 3 teaspoons of the chilli sesame salt. Roast for 5 minutes until the tomatoes are tender and just start to collapse.
  3. Meanwhile, combine the flour and polenta in a bowl and add butter. Use your fingertips to rub the butter into the flour mixture. Add the cheese, corn, shallots, yoghurt and egg. Stir until just combined. Transfer to a well-greased baking tray. Press the cornbread into a rectangle 16cm x 24cm. Cut into 4 equal portions, separating the portions on the tray to allow room for spreading. Reduce the oven to 200°C fan forced and bake for 22-25 minutes until golden and cooked through.
  4. Place the cornbread onto serving plates. Top with yoghurt or crème fraiche, salmon, and roasted Mix-a-Mato® tomatoes. Spoon over pan juices from the tomatoes. Sprinkle with a little more chilli sesame salt and micro herbs.