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Nutrition: per serving

  • kcal23
  • fat0g
  • saturates0g
  • carbs5g
  • sugars4g
  • fibre1g
  • protein1g
  • salt0.02g
    low
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Method

  • step 1

    Pour boiling water over the onion and leave for 10 mins.

  • step 2

    Arrange the tomatoes and cucumber (if using) on a plate, then scatter over the drained onions.

  • step 3

    Mix the chilli and garlic with the vinegar and sugar, then season with salt. Drizzle over the salad just before serving.

  • step 4

    This can be prepared and chilled up to 1 hr ahead, but dress just before serving.

Recipe from Good Food magazine, February 2008

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Comments, questions and tips (5)

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Overall rating

A star rating of 4.2 out of 5.9 ratings

skirtymclarenHMUbSuiB

Made this tonight to accompany the Bobotie (thanks to link on recipe page) and it is absolutely delicious. Had nothing else with it and am very glad - felt light and fresh. Gorgeous. Had to use white wine vinegar instead of white malt but didn’t seem to affect it.

hughol

A star rating of 3 out of 5.

Had this with the bootie and yellow rice - bit bland.

janegoodfood

A star rating of 5 out of 5.

Great accompaniment to the bobotie and yellow rice but I made with a red chilli rather than green and it was really spicy, would go for the green option the next time and would probably try the apricot blatjang to give the full mix of flavours. Excellent weekend menu.

froggett

went so well with the bobotie and yellow rice, will make again lovely

froggett

A star rating of 5 out of 5.

went so well with the bobotie and yellow rice, will make again lovely

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