This is a delicious salad with cooked onions and cumin is from our Lebanese Food Experiance cooking workshop. A perfect quick mezze starter especially with different coloured home-grown tomatoes.

±1T cumin seeds

±1/2t coriander seeds

¼ cup olive oil

3 medium onions, peeled, halved and thinly sliced

1-2 small hot chilies, seeded and thinly sliced

6 cloves garlic, minced

±10cm piece fresh ginger, grated

±1kg tomatoes, cut into large chunks 1 bunch coriander, with stalks, chopped

1 bunch parsley, chopped

Lemon juice to taste

Sugar, salt and pepper to taste


  1. Dry fry the cumin and coriander seeds in a small pan, taking care not to burn. Remove from the heat and grind.
  2. Heat the olive oil in a large frying pan, add the onion, garlic, chilli and ginger, cooking over a low heat stirring occasionally until the onions soften.
  3. Stir in the spices.
  4. Switch off the heat to high and add the tomato chunks and herbs. Remove from the heat. Season with lemon juice, sugar, salt and pepper.


Serves ±10