Tomato salad with sumac, shanklish and olive oil

Ingredients

  • 1 Spanish Onion
  • Good Pinch of sumac
  • 1 Perfectly ripe tomatoes
  • 40 gm shanklish
  • 4tbsp Extra-virgin olive oil preferably something fresh
  • 125ml tub low-fat natural yogurt
  • 1 tbsp chopped mint

Method

  • Cut onion in half lengthways and finely slice.Sprinkle sliced onion with a good pinch of salt and sumac and leave to weep in a colander over a plate for 20 minutes.Spread onion out on absorbent towel and pat dry.
  • Cut tomatoes into 1cm-thick slices or wedges and arrange on a plate. Season with a pinch of salt and crumble over shanklish, then loosely strew with onion. Drizzle olive oil over salad and sprinkle parsley over to finish.

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