Great as a side dish or healthy lunch. This spiced tomato salad can be prepared the night before and be kept in the fridge, allowing the flavours to combine into a jumble of sticky loveliness!
2 tbsp, parsley, roughly chopped 1⁄2 tsp sea salt
Juice and zest of 1 lemon
1 tbsp honey
1 tbsp Worcestershire sauce
1 tbsp Urfa chilli
1 garlic clove, finely minced
50ml olive oil
700g ripe cherry tomatoes, mixed colours if you can find them
4 radishes, finely sliced
1 tbsp lightly toasted cumin seeds and a big handful of rocket leaves, to serve
Mix the parsley, salt, lemon zest, lemon juice, honey, Worcestershire sauce, Urfa chilli, garlic and olive oil in a medium bowl.
Roughly chop the tomatoes in different shapes and sizes (slices, diced, wedges) and put in a large bowl.
Pour over the dressing and leave to marinate for 30 minutes at room temperature. Now is the time to lightly toast your cumin seeds. Dry fry in a pan over a gentle heat until they turn brown, but don’t burn. Before serving, sprinkle over the sliced radish, toasted cumin seeds and rocket.
Enjoy with toasted sourdough if you’re feeling extra hungry!