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Tomato Salad with Mint Pepper Dressing, Raita and Poppadoms

A recipe from the Good Food collection.


Tomato Salad with Mint Pepper Dressing, Raita and Poppadoms
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
1 Lebanese (short) cucumber, chopped
200 g (7 oz) Greek-style yoghurt
1 tablespoon chopped coriander (cilantro)
juice of ½ lemon
½ teaspoon sugar


  1. 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.
  2. Cut the tomatoes into slices, halves or quarters, depending on their size. Place in a serving bowl with the onion and chilli.
  3. 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.
  4. Pour the spice mixture over the tomatoes and gently mix to combine. Scatter with the mint.
  5. Cook the poppadoms following the packet directions.
  6. Serve the tomato salad with the poppadoms and raita.
Main ingredient:
Tomato, Yoghurt
Middle Eastern
Starter/Entree, Side Dish

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