If you’ve ever been to the Knysna Oyster Festival – which runs until 12 July – you’ll know oysters are never just oysters. They’re an occasion. Oysters have been prized for centuries, from ancient Roman feasts to old European seafood markets. Fresh, briny, and clean-tasting, they need very little to shine. Oysters also bring more than just great flavour. They are rich in zinc, which helps support the immune system, and they also provide iron, vitamin B12 and omega-3 fats. Some people love them completely naked with only a squeeze of lemon. Others go for a classic mignonette with vinegar and shallots. This version adds a light tomato and chilli dressing. The acidity balances the oyster’s richness, while a splash of olive oil rounds everything out.

Ingredients

• 12 fresh oysters, shucked
• 1 small ripe tomato, finely diced
• 1 tbsp red chilli, finely chopped
• 1 tbsp olive oil
• 1 tbsp lemon juice
• Fresh parsley or coriander
• Pinch sea salt

Method

1. Place oysters on crushed ice.
2. Mix tomato, chilli, olive oil and lemon juice in a bowl.
3. Season lightly with salt.
4. Spoon a small amount of dressing onto each oyster.
5. Garnish with fresh herbs.
6. Serve immediately.