In this recipe series, we bring you recipes by Julia Toon, culinary motivator and author of the book ‘Good Eating: A Taste of Qatar’. New recipes every week, straight from Jules of the Kitchen.
This is a great salad full of crunch arising from all the fresh vegetables and herbs used. Traditionally enjoyed with curry but equally as delicious with cold meats, fresh bread or potatoes. For the purists who love to chop, this salad can be made by hand but for simplicity and speed, I wash, roughly chop all the vegetables to an even size and then WHIZZ them all up with the vinegar and spices in a food processor, until I have the required texture I am after (really only takes a couple of seconds or so). Do not over pulse or you will have soup!
Preparation: 20 minutes
No cooking required, just chop and chill
1 small red onion – finely chopped
6-8 cherry tomatoes – chopped small
1 large cucumber – or 4 small Lebanese, peeled and chopped
1 red chilli – chopped (remove seeds to reduce heat if preferred)
A handful of fresh coriander – chopped
2tbsp fresh mint – chopped
Large pinch of sea salt
Coarsely ground black pepper – generous amount
¼ tsp dried chilli flakes – optional
1 capful cider vinegar
Using a sharp knife chop all the ingredients evenly and place them into a large mixing bowl. Add all other ingredients, season and mix well.
By food processor
Quickly pre-cut all the ingredients so uniform in size, and place ALL into a food processor. Add the seasonings, vinegar, etc and PULSE quickly using the cutting blade until all are roughly chopped, cut into small pieces and evenly mixed. DO NOT OVER PULSE.
Tip everything into a clean serving bowl, cover with cling film and leave in the fridge until required.
Jules Tip: This versatile salad accompaniment can have other flavours; add a generous pinch of kala namak (Indian Sulfur black salt) or ¼ tsp or more of chaat masala to give a different taste. It is possible to use lemon juice instead of cider vinegar and ½ tsp roasted ground cumin or coriander powder for a slightly different flavour. It is also possible to add plain yoghurt (or non-dairy yoghurt) with ½ tsp ground cumin to turn the recipe into a ‘Raita’ style yoghurt dip.
Contributed by: Julia Toon, Jules of the Kitchen
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