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
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55 g (2 oz) blanched almonds
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2 large onions, finely sliced
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2 Tbsp olive oil
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1 tsp ground cinnamon
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Salad leaves
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4 ripe tomatoes, cut into wedges
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225 g (8 oz) ready-to-eat dried apricots,
chopped
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Salt and black pepper
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Chopped fresh parsley to garnish
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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.
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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.
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Meanwhile, arrange the salad leaves in a
bowl and top with the tomatoes and apricots. Season lightly.
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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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