Tomato and apricot salad with
Tomatoes and moist dried apricots make a flavorsome salad, especially
when topped with cinnamon-fried onions. This is great with an aubergine
or chickpea dip, and lots of warmed flat breads.
Preparation time: 15 minutes
Cooking time: 10 minutes
55 g (2 oz) blanched almonds
2 large onions, finely sliced
2 Tbsp olive oil
1 tsp ground cinnamon
4 ripe tomatoes, cut into wedges
225 g (8 oz) ready-to-eat dried apricots,
Salt and black pepper
Chopped fresh parsley to garnish
Heat a large frying pan, add the almonds
and cook them for 2 to 3 minutes, until lightly browned. Turn into a
bowl and leave to cool.
Cook the onions in the oil with the
cinnamon - use the same frying pan again. Cook for 5 to 6 minutes,
until the onions are softened and starting to brown.
Meanwhile, arrange the salad leaves in a
bowl and top with the tomatoes and apricots. Season lightly.
Season the onions, then tip them into the
centre of the salad, with all their juices. Mix together, sprinkle
generously with parsley and serve immediately.