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A Really Good Tomato Salad
This is a dazzling little tomato salad with a thrown together Moroccan pesto of sorts. Offer it up as a tapasy starter with some other bits, or serve it as a side for fish or slow roast lamb.
Ingredients
- A punnet of ripe tomatoes (any size will do)
- 1/2 a garlic clove, finely chopped
- A pinch of sea salt
- Freshly ground pepper
- A pinch of ground cumin
- A speckle of chilli powder
- A glug of olive oil
- A small handful of fresh mint
- A small handful of fresh coriander
Gorgeous with some toasted pinenuts thrown into the mix, or nuggets of crispy fried halloumi.
Method
1. Halve or slice the tomatoes. Add the garlic and spices. Mix well so the tomato juices make a dressing.
2. Add a glug of olive oil. Fold in the herbs. Serve or let it sit at room temperature for up to an hour, or in the fridge for up to a day.
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(95.8p per 100ml)
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