Tomato Salad with Raddish & Urfa Chilli

April 30, 2021

Tomato Salad with Raddish & Urfa Chilli

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!

INGREDIENTS

  • 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

METHOD

  1. Mix the parsley, salt, lemon zest, lemon juice, honey, Worcestershire sauce, Urfa chilli, garlic and olive oil in a medium bowl.
  2. Roughly chop the tomatoes in different shapes and sizes (slices, diced, wedges) and put in a large bowl.
  3. 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.
  4. Enjoy with toasted sourdough if you’re feeling extra hungry!




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