Step 1

Put the ginger and ½ a teaspoon of flaked salt into a pestle and mortar and crush to a fine paste. Transfer to a bowl with the spring onions and stir to combine

Step 2

Put the oil into a small pan and place on a low heat until just warm: you don’t want it to heat too much. Pour over the spring onions and add 1 teaspoon of vinegar. Stir together and set aside

Step 3

Lay the tomatoes on a large platter, with the slices slightly overlapping. Season with ¼ a teaspoon of flaked salt and drizzle over the remaining teaspoon of vinegar

Step 4

Spoon the spring onion and ginger salsa evenly over the tomatoes (or use your hands to better effect), scatter over the chilli and coriander and finish with the olive oil