METHOD

Cut tomatoes in half and remove little core. Dice flesh finely and place in a bowl. Sprinkle the lemon zest, palm sugar and thyme over the tomatoes then pour the vinegar over everything. Stir and chill for up to 30 minutes before serving. Season to taste with sea salt just before serving.

Arrange oysters on a bed of rock salt on a tray or platter. Spoon a little tomato vinegar mixture onto each oyster. Snip chives finely over all the oysters. Serve immediately.

Serves 20.