Ingredients
- Red chilli 1 long
- SpinneysFOOD Mediterranean Extra Virgin Olive Oil 4 tbsp
- Brown mustard seeds 1 tbsp
- Curry leaves 12-15
- Rotis or wraps 2
- Garlic 1 clove
- White grape vinegar 1 tsp
- SpinneysFOOD Fine Sea Salt ½ tsp
- Ripe tomatoes 450g
- Red onion 1/2
- Sunflower shoots, or any other microgreens A handful
- SpinneysFOOD Edible Flowers A handful
Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated."
Tomato salad with curry oil dressing
Mediterranean 10 Mins Prep · 5 Mins Cook
- Thinly 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.