Oysters with shallot, herb and tomato salsa
Photo by Babiche Martens
- Gently wipe the oysters free of any pieces of shell and arrange on serving plates.
- Peel and finely dice the shallot. Finely dice the tomato, discarding the seeds and combine with the shallot, herbs, vinegar, oil and a grind of pepper.
- Spoon a little of the salsa onto each oyster and add lemon to each plate.