Fresh vegetables diced and mixed with an aromatic dressing based on cumin and cilantro.
Ingredients
- Brown sugar 1 tsp
- Onion 1
- Lemon 1
- Black pepper 1 pinch
- Red tomato 500 g
- Cumin seeds 1 tsp
- Cucumber 1
- Green bell pepper 1
- Parsley 5 g
- Salt 1 pinch
- Fresh cilantro 1 tsp
Preparation
Dry roast cumin seeds and cilantro in a pan without any fat until they release aroma. Remove, let cool, then grind in a mortar and pestle.
Slice the onion into thin strips. Cut the peeled cucumber in half lengthwise and remove the seeds. Dice the cucumber halves. Dice the tomatoes. Remove seeds from the green bell pepper and slice it thinly. Mix with onion, cucumber, and tomatoes.
Blanch the lemon and zest half of it. Mix the squeezed juice and zest with ground spices, salt, pepper, and sugar to taste. Combine with the salad and let it sit for 20-30 minutes for the flavors to meld.
Pluck and chop parsley leaves. Adjust the seasoning of the salad once more and sprinkle with parsley.
