Steps
- Thinly slice ½ red onion and soak in cold water for 5 minutes. Thinly slice 4 medium green tomatoes into half-moons, retaining their seeds and juices.
- Add 1 thinly sliced green finger chili to the tomatoes. Toast 1 tablespoon of chickpea flour in a dry skillet over medium heat for 1-2 minutes, until fragrant; cool.
- Drain the onion and add with the flour, 1 teaspoon of sesame seeds, 1 tablespoon of fried broad beans, 1 tablespoon of salted peanuts, and 1 tablespoon of store-bought fried garlic flakes.
- Toss with 1 tablespoon of peanut oil, 1 tablespoon of fish sauce, and the juice of ¼ lime.