Summary

Ingredients

• 500 g cherry tomato (s) (red and yellow)
• 2 tablespoon desiccated coconut
• 1 sprig mint, fresh

For the sauce:

• 1 tablespoon soy sauce
• 2 teaspoons honey, more liquid
• 3 tablespoon oil, (rapeseed oil)
• some pepper

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Instructions

1. Wash tomatoes and cut in half or quarter according to size and place in a bowl. Briefly toast the coconut flakes in a pan without fat and allow to cool.
2. Mix the sauce with the soy sauce, honey and oil. Pour these over the tomatoes and pluck the mint over them.
3. Sprinkle the coconut flakes on top and season with a little pepper. Serve immediately.