serves
4
prep
10 minutes
difficulty
Easy
serves
4
people
preparation
10
minutes
difficulty
Easy
level
Ingredients
1 tbsp lemon juice
2 tbsp vegetable oil
½ tsp ground cumin
4 tomatoes, roughly chopped
1 Lebanese cucumber, roughly chopped
½ small red onion, sliced
1 long red chilli, sliced
Instructions
Whisk the lemon juice, oil and ground cumin in a small bowl until combined. Season with salt and pepper. Place the tomatoes, cucumber, red onion and chilli in a bowl. Toss with the dressing until combined.
Serve with the roasted chilli yoghurt chicken (taj murgh musallam) and almond-stuffed meatballs with spiced tomato sauce (kofta kari).
As seen in Feast Magazine, Issue 12, pg76.
Photography by Armelle Habib
Photography by Armelle Habib
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
