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
- Dry fry the cumin and coriander seeds in a small pan, taking care not to burn. Remove from the heat and grind.
- 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.
- Stir in the spices.
- 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.