One hour preparation time. Serves four.
You will need:
- Two mixing bowls
- Electric beater
- Serving platter
- 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
- 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.
- Toss the cucumber with one teaspoon of salt and set aside for 30 minutes.
- Squeeze out any excess water from the cucumber with your hands, then rinse in cold water and squeeze again.
- Beat the yoghurt, garlic, cumin, sea salt, vinegar and olive oil together in a bowl.
- Arrange the tomatoes on a serving platter, and spoon over the yoghurt mixture.
- Scatter the chickpeas, cucumber, coriander and dukkah over the top and serve.
- 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
Reviewed 27 June 2023