Summer tomato salad with tzatziki

A yummy salad that you will be eating all summer! This recipe was first published on Good Food.

Vital statistics:

One hour preparation time. Serves four.

You will need:

• Two mixing bowls
• Electric beater
• Serving platter

Ingredients:

• 800 gram heirloom tomatoes, small and large (or any tomatoes you have to hand)
• 1/2 cucumber, finely sliced
• 1 teaspoon salt
• 300 gram natural yoghurt
• 1 garlic clove, crushed
• 2 teaspoon ground cumin
• sea salt (a sprinkle)
• black pepper (to taste)
• 1 tablespoon white wine vinegar
• 1 tablespoon extra virgin olive oil
• 200 gram canned chickpeas, rinsed
• 1/2 cup coriander sprigs
• 2 tablespoons dukkah

Method:

1. Cut the small tomatoes in half, and slice or quarter the larger ones, season with sea salt and pepper, and set aside for 30 minutes.
2. Toss the cucumber with one teaspoon of salt and set aside for 30 minutes.
3. Squeeze out any excess water from the cucumber with your hands, then rinse in cold water and squeeze again.
4. Beat the yoghurt, garlic, cumin, sea salt, vinegar and olive oil together in a bowl.
5. Arrange the tomatoes on a serving platter, and spoon over the yoghurt mixture.
6. Scatter the chickpeas, cucumber, coriander and dukkah over the top and serve.

Recipe notes:

• Dukkah is a crunchy mix of seeds, spices, and crushed nuts. You can find dukkah at the supermarket.
• Greek yoghurt can be used instead of natural yoghurt