Slata Tounsia

Method

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1. Deseed the tomatoes completely and discard the watery centres.

   Mark done

2. Cut the tomato, cucumber, pepper and onion into a fine 5 mm dice. Take your time — this is the recipe.

   Mark done

3. Rinse the diced onion briefly under cold water and shake it dry.

   Mark done

4. Whisk the oil, lemon, dried mint and pepper together, leaving the salt aside.

   Mark done

5. Combine the vegetables and parsley in a bowl and pour over the dressing.

   Mark done

6. Add the salt and turn everything over once.

   Mark done

7. Serve within a few minutes, with bread and a spoon rather than a fork.

   Mark done

Chef’s Tips

• Five millimetres. Larger and it becomes a different salad.
• Deseed everything or it floods.
• Salt last, serve immediately.

Common Substitutions & Variations

• Fresh herbs work in place of the dried mint at roughly three times the quantity — a teaspoon of dried is about a tablespoon of fresh, chopped.

Pairing Suggestions

• Grilled fish
• Mlawi
• Harissa on the side

Storage & Reheating

Does not keep. Cut the vegetables up to 2 hours ahead and dress at the table.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.