Chermoula dip by Mourad Mazouz
• 50ml olive oil • 1 medium white onion, diced
3 large tomatoes, chopped
2 garlic cloves, minced
1 chilli, finely chopped
¼ bunch coriander, roughly chopped
Juice of 1 lemon Method Put a large saucepan on a medium heat, pour in the olive oil, add the onion and cook until softened. Add the tomatoes and garlic and stir for a few minutes. Add the chilli, coriander, lemon juice and ½ pint water. Cook until the mixture has reduced by twothirds. Pass through a fine sieve. Serve with flatbreads and falafel.