Moroccan Tomato Salad
- 1 pound tomatoes
- 2 spring onions
- 1 large garlic clove
- 1/2 tsp Ras el Hanout (or ground cumin + a hint of curry powder and nutmeg)
- Lemon zest (about 1/4 tsp)
- 3 tbsp olive oil
- 1 tbsp red wine vinegar
- Fresh flat-leaf parsley
- Fresh dill
Preparation time 15mins
Cooking time 15mins
1. Cut the tomatoes in half and squeeze out the seeds. Don’t fret over a few seeds, though.
2. Finely mince the tomatoes and transfer them to a big bowl.
3. Toss the goo. It does look somewhat gross, doesn’t it? Sorry ‘bout that. I have a cruel streak.
4. Finely mince the spring onions and add them to the tomatoes.
5. Finely mince a small handful of dill. Don’t go overboard or it will become overpowering and you really want the flavors to blend together.
6. Do the same with a handful of flat-leaf parsley.
7. Season with a generous amount of salt and black pepper.
8. Grab a bowl and combine 3 tbsp (extra virgin) olive oil, 1 tbsp red wine vinegar, a grated garlic clove and about 1/4 to 1/2 a tsp lemon zest.
9. Mix it up and pour it in with the tomato salad. Combine and taste to check the seasoning.
10. The finishing touch: 1/2 a tsp Ras el Hanout. You can also replace this by 1/4 tsp ground cumin and a touch of curry powder.