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Nutrition: per serving (8)

  • kcal12
  • fat0g
    low
  • saturates0g
  • carbs2g
  • sugars2g
  • fibre1g
  • protein0g
  • salt0g
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Method

  • step 1

    Mix all the ingredients together in a bowl until well coated, and cover until needed. Scatter over mint and chilli, if you like, before serving.

RECIPE TIPS
ADDITIONS

If you like, you can add diced cucumber, coarsely grated carrot, sliced radish and chopped red or yellow pepper.

Recipe from Good Food magazine, September 2015

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Comments, questions and tips (4)

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Overall rating

A star rating of 4.8 out of 5.6 ratings

lizleicester

Kept this free of the chillis (served them separately) and it was a nice, colourful side dish with the pulled lamb.

louisedickson

To serve 6-8 you need very large tomatoes. I used 4 medium ones and it barely was enough for 6. I will add the extra suggestions the next time. But tasted good.

lizleicester

A star rating of 4 out of 5.

This salad looks lovely and was very tasty. I only used half a green chilli and took the seeds out so it wasn't too strong.

mariabudgen

A star rating of 5 out of 5.

Lovely side dish - would also work well with poppadoms, as well as with the Curried Pulled Lamb in the Sept 15 article. Followed the ingredients (except used a little chilli powder in lieu of cayenne) and instructions and tasty so fresh. Used our own garden grown tomatoes which worked well and…

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