Roasted tomatoes are a joy to eat and in the Parsons kitchen we’re always looking for new ways to use them. Anna Jones’ first cookbook, ‘A Modern Way to Eat’ features simple, seasonal vegetarian dishes that highlight and celebrate ingredients such as tomatoes and other British seasonal fare wonderfully. Initially published in 2014 it’s not new to our radar and neither is Anna to cooking, having been trained at Jamie Oliver’s Fifteen, but it is one of those books we turn to time and time again. The recipes within are subtle, beautiful and delicate, with a focus on eating seasonally and ethically all are delicious on their own while many lend themselves perfectly as sides to meat and fish. At this time of year especially we love to use fresh produce, so much is in season and little beats the fruity taste of an organic British tomato. The recipe we’ve chosen to share in this month’s newsletter really celebrates their flavour, beautifully highlighting their sweetness with coconut, a bed of roasted kale and a delicious miso dressing. Scroll down to find it.

  • Warm Salad or Roasted Kale, Coconut and Tomatoes
    Warm Salad or Roasted Kale, Coconut and Tomatoes
  • Tomatoes
    Roasted tomatoes
  • Seasonal tomatoes recipes
    Kale, roasted tomatoes, coconut and miso dressing recipe
  • Kale, roasted tomatoes, coconut and miso dressing
    Kale, roasted tomatoes, coconut and miso dressing
  • Seasonal tomatoes recipes
    Anna Jones, A Modern Way to Eat



400g cherry tomatoes

sea salt and freshly ground black pepper

2 unwaxed limes

1 head of green or purple kale (about 200g), stalks removed, leaves roughly torn into bite sized pieces

a handful of unsweetened shaved or desiccated coconut

1 tablespoon soy sauce

For The Dressing

a thumb-sized piece of fresh ginger, peeled and finely chopped

1 tablespoon miso paste

1 tablespoon of tahini

1 tablespoon or coconut or olive oil

1 red chilli, finely chopped


Preheat your oven to 200°C/fan 200°C/gas 7.

Halve the tomatoes and place them on a baking tray with some salt and pepper, a good drizzle of olive oil, the zest of both limes and the juice of 1. Roast for 20 minutes, until blistering and golden.

Next, pile the kale on to a baking tray with the coconut. Pour over the soy sauce and toss well until everything is coated. Roast in the oven with the tomatoes for the last 5-10 minutes of their cooking time, until crisp.

Meanwhile, mix all the dressing ingredients together in a bowl with the juice of the second lime. Taste and add a little more seasoning or lime juice if needed, letting your taste buds guide you – remember the dressing will be less punchy once it hits the salad. Pull the kale and tomatoes out from the oven and tumble them into a big bowl. Toss in the miso dressing, adding a little at a time and tasting as you go, and serve still warm.

Find a link to Anna Jones’s website, including more salads and seasonal vegetarian recipes here: