Name: Tomato and cucumber salad
Cook time: 15 min
Total time: 15 min
Yield: 8
Ingredients: 1/2 teaspoon cumin seeds; 1/4 teaspoon chilli powder; 1 medium_piece (170g) red onion, sliced thinly; 4 medium_piece (300g) egg tomatoes, sliced; 1 large_piece (400g) cucumber , sliced thinly; 2 tablespoon lemon juice

Ingredients

1/2 teaspoon cumin seeds

1/4 teaspoon chilli powder

1 medium_piece (170g) red onion, sliced thinly

4 medium_piece (300g) egg tomatoes, sliced

1 large_piece (400g) cucumber , sliced thinly

2 tablespoon lemon juice

Method

1.Dry-fry cumin seeds in small frying pan, stirring, over low heat until fragrant. Blend, process or pound (using a pestle and mortar) cumin seeds and chilli powder until finely crushed.

2.Combine spice mixture and onion in small bowl.

3.Arrange tomato slices on a plate; top with cucumber. Drizzle with juice and top with onion mixture.

the spices can be prepared several hours ahead. The recipe is best assembled close to serving
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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