Banadura salat a bil kizbara

Banadura salat a bil kizbara

Tomato and coriander salad

By
From
The Complete Middle Eastern Cookbook
Serves
6
Photographer
Alan Benson

Ingredients

Quantity Ingredient
6 firm tomatoes
1 small handful coriander leaves, chopped
1 small hot chilli, or freshly ground black pepper
1/2 lemon, juiced
1 teaspoon salt
60ml olive oil

Method

  1. Score a cross in the base of each tomato. Place in a heatproof bowl and cover with boiling water. Leave for 30 seconds, then transfer to cold water and peel the skin away from the cross.
  2. Slice the tomatoes into a bowl and sprinkle with the chopped coriander.
  3. If using the chilli, cut off the stalk, slit it open and remove the seeds. Take care not to put your fingers near your eyes or mouth after handling the chilli. Chop the chilli finely.
  4. Combine the chopped chilli or plenty of black pepper with the lemon juice and salt. Beat in the olive oil.
  5. Pour the dressing over the tomatoes and leave for 15 minutes before serving.
Tags:
The Complete Middle Eastern Cookbook
Tess
Mallos
Middle Eastern
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