Curried Tomato & Pepper Salad
Prep: 15 mins
Cook: 5 mins
Packed full of super food goodness, both turmeric and cumin are famous tummy soothers, the colourful pepper and tomatoes are packed with Vit C and the sprouts are bursting full of energising protein (and delicious crunch).
This recipe is a:
See this week's box.
Ingredients you'll need
- 250g tomatoes
- 1 red pepper
- 1 garlic clove
- A handful of curry leaves
- 2 tsp cumin seeds
- 227g mixed bean sprouts
- 1 tsp turmeric
- 1 lime
- A handful of coriander
Step by step this way
- 1.
Halve the tomatoes. Cut your pepper into 1cm-thick slices - flick out the seeds and discard the stem when you get to it. Peel and slice your garlic.
- 2.
Set a large frying pan over high heat. Add the veg, garlic, curry leaves and cumin seeds. Cook just a min or two, till just warm and lightly charred. Tumble onto a large serving platter or individual dishes.
- 3.
Add the bean sprouts. Gently mix through the warm veg. Dust the turmeric and a pinch of salt and pepper over. Grate the lime zest over. Squeeze a good bit of juice over. Gloss with oil.
- 4.
Roughly chop the coriander. Sprinkle it over the top.
