| Created by | Spinneys |
| Prep time | 10 minutes |
| Cook time | 5 minutes |
| Serves | 4 |
| Cuisine | Mediterranean |
| Diet | Vegan |
| Preparation | Easy |
Ingredients
Cooking Instructions
Download PDFThinly slice the chilli.
Place the oil in a small saucepan over a medium-high heat. Add the mustard seeds and allow them to crackle and spit. Then add the chilli and curry leaves. Reduce the heat to low and sauté for 1 minute. Strain the oil and reserve the leaves and mustard seeds along with 2 tablespoons of the oil.
Heat the remaining oil in the same saucepan.
Roll up the roti tightly and slice thinly. Place in the hot oil and fry until crispy. Drain and set aside.
Grate the garlic into a small bowl. Add the vinegar, salt and reserved oil. Mix together.
Finely slice the tomatoes. Finely dice the onions. Arrange the sliced tomatoes on a serving platter. Top with the diced onion. Drizzle the dressing over the sliced tomatoes.
Scatter over the microgreens and edible flowers and serve topped with the crispy roti strips.
