Salad two

Salad two

By
From
Cooking from the Heart
Serves
6
Photographer
Mark Roper

Ingredients

Quantity Ingredient
3 tomatoes, diced
2 lebanese cucumbers, diced
1 red onion, diced

Dressing

Quantity Ingredient
1 teaspoon cumin seeds
1 teaspoon mustard seeds, roasted
2 cups yoghurt

Method

  1. Combine the salad ingredients in a large bowl.
  2. To make the dressing, first roast the spices. To roast the cumin seeds, place them in a clean, dry frying pan and stir continuously over medium heat until the seeds begin to darken and become slightly fragrant. Tip into a small bowl and set aside.
  3. The mustard seeds should be roasted in a small saucepan with a lid, over medium–low heat. As you hear them begin to pop, swirl the saucepan in a circular motion. Return to the heat, and when the popping ceases the seeds are roasted.
  4. Mix the yoghurt with the roasted spices, then mix the dressing through the salad. Serve the salad chilled, with any main meal.
Tags:
Jewish
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