Spiced Cherry Tomato Salad
This salad is packed full of Indian-inspired flavours
3 - 6
The 5+ A Day Charitable Trust
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 www.5aday.co.nz.
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2 punnets cherry tomatoes
1 large red onion
200g green beans
1 medium cucumber
1 Tbsp olive oil
400g tin chickpeas
drained and rinsed
1 tsp garam masala
handful fresh coriander
coarsely ground black pepper
½ cup Greek style yoghurt
2 Tbsp lemon juice
large handful mint leaves
Small pinch salt
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)
Percentage daily intakes are based on an average adult diet of 8700 kJ (2100 kilocalories).More info
* Percentage of recommended daily intake (Aust/NZ)