Moroccan Tomato Salad - Veg Side
Serves 4
This is a dazzling salad. Offer it up as a tapasy starter with some other bits, or pile it into a burger (THIS WEEK’S MEAT OF THE WEEK FROM JACOB'S LADDER) for an exotic twist. Produce from Perry Court Farm or Wild Country Organics.
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Prep Time
5 min
Prep Time
5 min
  1. A punnet of ripe tomatoes (any size will do)
  2. 1/2 a garlic clove, finely chopped
  3. A pinch of sea salt
  4. Freshly ground pepper
  5. A pinch of ground cumin
  6. A speckle of chilli powder
  7. A glug of olive oil
  8. A small handful of fresh mint
  9. A small handful of fresh coriander
  1. Halve or slice the tomatoes. Add the garlic and spices. Mix well so the tomato juices make a dressing.
  2. Add a glug of olive oil. Fold in the herbs. Serve or let it sit at room temperature for up to an hour, or in the fridge for up to a day.
  3. Gorgeous with some toasted pinenuts thrown into the mix, or nuggets of crispy fried halloumi.
Crystal Palace Food Market