Spiced cherry tomato salad
This salad is packed full of Indian-inspired flavours
Serves
3 - 6
Prep Time
25 mins
Cook Time
40 mins
This salad is a beautiful medley of juicy cherry tomatoes, complemented by a selection of fresh herbs and a blend of traditional Indian spices. It's a delightful combination that is sure to tantalise your taste buds and add a burst of colour to your dining table.
This recipe is courtesy of 5 a Day.
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ShareIngredients
2 punnets cherry tomatoes
halved1 large red onion
thinly sliced200g green beans
trimmed1 medium cucumber
sliced1 Tbsp olive oil
400g tin chickpeas
drained and rinsed1 tsp garam masala
handful fresh coriander
roughly choppedcoarsely ground black pepper
To taste
½ cup Greek style yoghurt
2 Tbsp lemon juice
large handful mint leaves
finely choppedSmall pinch salt
Method
Preheat oven to 200°C.
In a large bowl add the olive oil, chickpeas, garam masala and season with pepper. Toss the chickpeas until they are coated in oil and seasoning. Turn out onto a tray lined with baking paper and cook for 30-40 minutes.
Add red onion to the same bowl and toss them in the remaining oil. Add the onions to the chickpeas when there is 20 minutes of cooking time remaining. When the chickpeas and onions are both golden brown and crunchy, remove the tray from the oven and allow to cool.
While the chickpeas cook, blanch the beans briefly in boiling water, then drain and run them under cold water to cool and leave to drain.
Make the dressing by combining the yoghurt, lemon juice, mint and salt in a small bowl. Mix well then set aside.
Combine the tomatoes, beans and cucumber in the same large bowl. Add in the chickpeas, onions and coriander and gently mix through. Serve the salad dolloped with mint dressing and more coriander leaves.
Nutrition Information per Serving (335g)
This nutrition analysis is based on 6 serves.
