Nada's Egyptian pickled cherry tomatoes with spicy green sauce
serves
10
“In my Free to Feed cooking experience, we make this dish fresh, but you can make it a day in advance to really allow the tomatoes to absorb the flavours. This recipe goes really well with koshari and can be a side to so many recipes.” Recipe by Nada from Free to Feed.
Ingredients (8)
- 500g cherry tomatoes
- Extra virgin olive oil, to drizzle
Dressing
- 10 garlic cloves
- 6 long green chillies
- 1 1/2 tbs white wine vinegar
- 3 tsp ground cumin
- Juice of 1/2 lemon
- 1 bunch coriander, leaves picked, roughly chopped
Don't forget you can add these ingredients to your Woolworths shopping list.
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1.Slice tomatoes in half, three-quarters of the way down, making sure you do not cut all the way through (you want to create little pockets for the dressing), and place on a serving plate.
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2.For the dressing, roughly chop garlic and green chillies and place in a large mortar (or work in batches using a smaller mortar), and use a pestle to pound and crush together. Add vinegar, cumin, lemon juice and a pinch of salt flakes. Stir to combine. Add roughly chopped coriander and continue to pound to a paste.
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3.Fill the ‘pocket’ of each cherry tomato with heaped 1 tsp measures of dressing and return tomatoes to serving plate.
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4.Serve drizzled with oil.
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