- 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
- 1.
Slice both sets of tomatoes in half. Mix in a large bowl with a pinch of salt.
- 2.
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.
- 3.
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.
- 4.
Tumble the sizzled and spiced chickpeas in with the tomatoes.
- 5.
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.
- 6.
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.
