1 tbsp lemon juice
2 tbsp vegetable oil
½ tsp ground cumin
4 tomatoes, roughly chopped
1 Lebanese cucumber, roughly chopped
½ small red onion, sliced
1 long red chilli, sliced
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.
Whisk the lemon juice, oil and ground cumin in a small bowl until combined. Season with salt and pepper. Place the tomatoes, cucumber, red onion and chilli in a bowl. Toss with the dressing until combined.
As seen in Feast Magazine, Issue 12, pg76.
Photography by Armelle Habib