- 400g vine tomatoes
- 250g baby plum tomatoes
- 400g tin of chickpeas
- 1 tsp coriander seeds
- 2 tsp cumin seeds
- 1 lime
- 2 shallots
- A handful of mint, leaves only
- Sea salt
- 3 tbsp olive oil
- Freshly ground pepper
- 1.
Chop the vine tomatoes into thick slices. Slice the baby plum tomatoes in half. Mix in a large bowl with a pinch of salt.
- 2.
Set a frying pan over medium heat to warm up. Drain and rinse the chickpeas. Add 2 tbsp oil to the pan. Add the chickpeas. Season with salt and pepper. Sizzle and shake for about 5-10 mins till they pop and go a bit golden.
- 3.
Add 1 tsp coriander seeds and 2 tsp cumin seeds to the chickpeas. Sizzle a moment longer, till they’re nice and fragrant. Take the pan off the heat. Grate in the lime zest. Add a squeeze of juice. Tumble the sizzled and spiced chickpeas into the tomatoes.
- 4.
Halve, peel and thinly slice the shallots. Put the pan back on the heat. Add 1 tbsp oil and the shallots. Fry till the shallots are golden and a little crisp. Add a pinch of salt, and more oil, if needed. Take off the heat.
- 5.
Strip the mint leaves from the stalks (you can keep the stalks and use to make mint tea). Roughly chop or tear the leaves. Mix into the salad. Taste. Add more seasoning, spice and/or lime juice, as needed. Scoop onto plates. Scatter the sizzled shallots over and serve.
