Peel the ginger and grate it finely. Trim the spring onion, cutting away the root and half of the dark green. Finely chop the white and the green parts separately.

Combine the ginger and the white part of the spring onion with the rapeseed oil, a little fleur de sel, the white wine vinegar and the sherry vinegar. Set aside to infuse.

Wash the coriander, shake it dry and chop finely. Wash the chilli, remove the stalk and, if preferred, the seeds, then chop finely. Combine the coriander and chilli.

Wash and dry the tomatoes, slice them and arrange them flat on a large plate.

Spoon the dressing evenly over the tomatoes. Drizzle the olive oil over the top, then scatter over the coriander-chilli mixture and the green part of the spring onion. Finish with freshly ground black pepper.