I’m a great fan of salads at any time of the year and this Moroccan recipe is simplicity in itself. It can be served on its own as a starter, or used as an accompaniment to grilled fish or meat.




Skill level

Average: 3.1 (117 votes)


  • 6 tomatoes, deseeded and finely diced
  • 1 cucumber, deseeded and finely diced
  • 1 red onion, finely diced
  • 1 green capsicum, deseeded and finely diced
  • handful of chopped parsley
  • 1 tsp cumin seeds, roasted and ground
  • 2 lemons, juiced
  • 5 dessertspoons olive oil
  • sea salt and freshly ground black 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.


Place all the diced vegetables in a mixing bowl.

Now mix in all the remaining ingredients together, season well with the salt and pepper.