Have your say
Ingredients
Tomato Salad with Mint Pepper Dressing, Raita and Poppadoms
800 g (1 lb 12 oz) mixed tomatoes, such as black Russian, ox heart, vine-ripened, grape and cherry tomatoes
½ small red onion, very thinly sliced
1 green chilli, thinly sliced
1½ tablespoons peanut oil
1 teaspoon black mustard seeds
1 teaspoon freshly ground black pepper
4 garlic cloves, finely chopped
1 tablespoon finely chopped fresh ginger
1 tablespoon lime juice
1 tablespoon vegetable oil, plus extra, for pan-frying
2 teaspoons soft brown sugar
1 teaspoon sea salt
1 small handful mint leaves
8 cumin-spiced poppadoms
RAITA
1 Lebanese (short) cucumber, chopped
200 g (7 oz) Greek-style yoghurt
1 tablespoon chopped coriander (cilantro)
juice of ½ lemon
½ teaspoon sugar
Method
- To make the raita, cut the cucumber into quarters lengthways and remove the seeds. Finely chop the cucumber and place in a small bowl with the remaining raita ingredients. Mix well and season to taste with sea salt and freshly ground black pepper. Set aside.
- Cut the tomatoes into slices, halves or quarters, depending on their size. Place in a serving bowl with the onion and chilli.
- Heat the peanut oil in a small frying pan over medium heat. Add the mustard seeds, pepper, garlic and ginger and cook for 1 minute, or until the garlic is light golden. Add the lime juice, vegetable oil, sugar and salt. Mix together well, then remove from the heat.
- Pour the spice mixture over the tomatoes and gently mix to combine. Scatter with the mint.
- Cook the poppadoms following the packet directions.
- Serve the tomato salad with the poppadoms and raita.
Comments
Be the first to comment.
New user? Sign up
Make a comment
You are logged in as [Logout]
All information entered below may be published.
Thank you
Your comment has been submitted for approval.
Comments are moderated and are generally published if they are on-topic and not abusive.