READY FOR THE WEEKEND

Celebrity chef Carla Lalli Music shares some standout dishes from her cruisy new cookbook That Sounds So Good — just in time for the alfresco season

tomatoes with thyme and fried capers SERVES 6 servings 1.15kg tomatoes, any type1 teaspoon flaky salt, plus more for seasoning2 bushy thyme sprigs, or more as needed2 tablespoons capers60 ml extra-virgin olive oil, plus more for serving1 lemon Cut the tomatoes into shapes and sizes that make you happy, such as slicing the big guys crossways or into wedges if you’re feeling that, cutting the little ones in half, or even leaving some of the smallest ones whole. Your salad, your choice! Transfer them to a big platter as you go, then season liberally with about a teaspoon of flaky salt. Let it sit to get the juices going. Pick the leaves from thyme sprigs (you should have about 2 tablespoons — if not, pick more thyme!). Combine the thyme…

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Inside Out (Digital) - 1 Issue, January 2022

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