If you can, make this salad 20 minutes or so before serving and leave it at room temperature to marinate. Don’t worry if you’re pressed for time and it’s last minute though – it still tastes delicious.
Ingredients (serves 4 as a side)
- 6 medium tomatoes, sliced into eighths
- 4 chopped spring onions
- 2 T coriander seeds
- 2 T cumin seeds
- 2 T olive oil
- 1 T white wine vinegar
- 1 1/2 tsp salt
- freshly ground pepper
Prepare the vegetables and set aside in a salad bowl. Then toast the cumin and coriander in a small pan over a low to medium heat, until the seeds start to ‘pop’. You will need to keep stirring them or shaking the pan to make sure they don’t burn. (From experience, this can happen pretty easily.) After that. transfer your hopefully not burnt cumin and coriander seeds to a mortar and pestle, and grind into little pieces. Mix the oil, vinegar, salt and pepper together, and then pour over the salad vegetables along with the ground coriander and cumin. Mix well, and you’re done!
Recipe by Nadia