2 green tomatoes
1 bunch cilantro
1 large shallot
1/2 tablespoon extra virgin olive oil
1–2 tablespoons of sorghum or blackstrap molasses
salt to taste
juice of 1/2 lime
1–2 tablespoons of feta, Cotija or queso fresco cheese
- Dice the tomatoes into medium sized even chunks and place in mixing bowl.
- Finely chop the shallot, roughly chop the cilantro and add both to bowl.
- Add oil, lime juice and half the cheese and mix to combine. Working a little at a time, add the molasses until you’ve reached the desired sweetness.
- Finish with salt to taste, and use remaining cheese to top once the salad is in the serving bowl. If you are not serving it on it’s own, add all the cheese in at the mixing stage.