Friday - - Recipe Cards -

Prep time 15 mins Cook­ing time 15 mins Serves 4-6

250g nan, pitta or flat­bread, torn or cut into rough pieces 80ml olive oil 1 tbsp cumin seeds, coarsely crushed 1 tsp garam masala pow­der 300g cherry toma­toes, quar­tered 1 cu­cum­ber, peeled, seeded, and chopped 1 red onion, very thinly sliced 400g canned chick­peas, rinsed 1 jalapeño chilli (or seeded Thai chilli), thinly sliced


80ml olive oil 2 tbsp white or red grape vine­gar or lemon juice 1 tsp sugar 1 gar­lic clove, crushed 1 loosely packed cup of chopped fresh co­rian­der 1/2 cup torn fresh mint leaves A hand­ful of whole mint leaves, to serve Com­bine the bread with oil, crushed cumin and garam masala and toss to coat evenly, then fry or bake un­til gold­en­brown and crisp. Cool and place in a large bowl,

sprin­kle salt and toss with toma­toes, cu­cum­ber, onion, chick­peas and chilli. Mix all the dress­ing in­gre­di­ents in a jug (or shake in a screw-top jar), pour over the salad and mix well.

Serve scat­tered with whole mint leaves.

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