- serves 4 people
- preparation 10 minutes
- cooking 10 minutes
- difficulty Easy level
Ingredients
- 4 ripe tomatoes, blanched, seeded, diced
- 1 Lebanese cucumber, seeded, diced
- ½ red onion, diced
- 1 garlic clove, crushed
- 2 tbsp chopped coriander (cilantro)
- 1 tbsp olive oil
- 2 tsp lemon juice
- 1 tsp ground cumin
- salt and freshly ground black pepper, to taste
Instructions
To make the tomato salsa, combine all the ingredients in a bowl. Season with salt and pepper.
Cook’s Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
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