- A 400g punnet of vine tomatoes
- A 250g punnet of baby plum tomatoes
- A 400g tin of chickpeas
- 1 tsp coriander seeds
- 2 tsp cumin seeds
- 1 lime
- 2 shallots
- A handful of mint
Slice both sets of tomatoes in half. Mix in a large bowl with a pinch of salt.
Set a frying pan over medium heat. Drain and rinse your chickpeas. Add 2 tbsp oil to your pan. Gently add the chickpeas. Season with salt and pepper. Sizzle till they pop and go a bit golden, 5-10 mins.
Add the coriander and cumin seeds to the chickpeas. Sizzle a moment longer, till they're nice and fragrant. Grate in lime zest. Add a squeeze of juice.
Tumble the sizzled and spiced chickpeas in with the tomatoes.
Set your pan back on the heat. Halve, peel and thinly slice your shallots. Add 1 tbsp oil to the pan. Sizzle till the shallots are golden and a little crisp. Add a pinch of salt, and more oil, if needed.
Strip the mint leaves from the stalks (use the stalks to make tea). Roughly chop or tear the leaves. Mix into the salad. Taste. Add more seasoning, spice and/or lime juice, as needed. Scatter the sizzled shallots over and serve.