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Prep Time: 0 Minutes Cook Time: 2 Minutes |
Ready In: 2 Minutes Servings: 2 |
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This spoon salad basically combines all the flavours of a gazpacho: cucumbers, onion, beautifully vine-ripened tomatoes, red peppers, chilli, fresh herbs and some Turkish condiments., it's a beautifully versatile dish located somewhere between a salad, a dip and a salsa that was equally delicious eaten on its own with some flatbread as well as accompanying a pistachio-crumbed chicken breast (to be used as part of a mezze plate or salsa accompanying a main course Ingredients:
2 cups vine-ripened tomatoes |
1/2 red pepper |
2 red chillies (finely chopped) |
100 g cucumber |
1 shallot (finely chopped) |
2 tbsp parsley (finely chopped) |
1 tbsp mint (finely chopped) |
1/2 tbsp harissa (or to taste) |
1 tbsp sherry vinegar |
2 tbsp olive oil |
1 cup crushed walnuts |
3 tbsp pomegranate molasses |
1 tbsp fresh lemon juice |
Directions:
1. Peel and Cut tomatoes in half, remove the seeds and dice finely.
2. Peel and seed the cucumber, cut into fine dice. Combine with the tomatoes, pepper, chillies, shallot and chop and other ingredients all together, until all the vegetables are finely minced. This will allow the flavours to infuse perfectly.
3. Combine with the remaining ingredients and leave to stand for about 30 minutes. Drain in a sieve to remove any excess juices that have accumulated, season to taste.
4. Serve as part of a mezze plate or tapas-style dinner, or use as an accompaniment to steak, chicken, BBQ etc
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