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Tomato and apricot salad with cinnamon-fried onions

Tomato and apricot salad with cinnamon-fried onions


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.


Serves 4

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

  • Salad leaves

  • 4 ripe tomatoes, cut into wedges

  • 225 g (8 oz) ready-to-eat dried apricots, chopped

  • Salt and black pepper

  • Chopped fresh parsley to garnish

  1. 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.

  2. 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.

  3. Meanwhile, arrange the salad leaves in a bowl and top with the tomatoes and apricots. Season lightly.

  4. 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.

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