The most summery salad I think you’ll ever lay your eyes on! Ripe, sweet tomatoes and crispy onion bhajis. The dressing is spicy, creamy, and super addictive.
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Serves
4
Tomato
Greek Yoghurt
Mint
Olive Oil
Salt
Black Pepper
For The Dressing:
Medium Madras Powder
Cumin Seeds
Mustard Seeds
Dijon Mustard
Olive Oil
Lime
For The Bhajis:
Onion
Turmeric
Ground Cumin
Ground Coriander
Cornflour
Vegetable Oil
Salt
Serves
4
Tomato
Greek Yoghurt
Mint
Olive Oil
Salt
Black Pepper
For The Dressing:
Medium Madras Powder
Cumin Seeds
Mustard Seeds
Dijon Mustard
Olive Oil
Lime
For The Bhajis:
Onion
Turmeric
Ground Cumin
Ground Coriander
Cornflour
Vegetable Oil
Salt
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Press GO to start step-by-step mode and keep your screen awake as you cook.
Step 1.
To make the bhajis, fill a small, deep saucepan halfway with oil and heat to 160°C. Peel and finely slice the onion, then toss in cornflour and turmeric. Then chop the tomatoes and put in a sieve over a bowl and season with salt. Drink the tomato juice you collect, cook's treat!
Step 2.
Whack your yoghurt into a bowl and then add the zest of a lime along with a big squeeze of juice. Season with salt and pepper, then taste and adjust the lime juice if needed. Put back in the fridge until you're ready to assemble.
Step 3.
While you're waiting for the oil to come up to temp, take a small saucepan and heat the olive oil for the dressing. Add the cumin and mustard seeds, and when they start to pop, take off the heat and add in the madras powder. Once cooled, whisk in the dijon and lime juice. Season with salt and pepper.
Step 4.
When the pot of oil is up to temp, add in the onions – you'll need to do this in batches. Cook for 3-4 mins, until golden then drain on kitchen paper – sprinkle with the cumin powder, ground coriander and salt whilst they are still warm. Set aside.
Step 5.
Spread the yoghurt onto a plate and top with the tomatoes, dressing, crispy onions and mint.
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