Tomato & Tarka Raita Salad

Serves 2-4

3 large ripe tomatoes
1 bunch finely chopped coriander
Pinch of salt
Freshly ground black pepper
250 ml plain yoghurt
2 spring onions
½ lemon zest finely grated
¼ teaspoon salt
1 clove garlic very finely grated
2 tablespoons rapeseed oil
½ teaspoon cumin seeds
¼ teaspoon chili flakes

 Serves 6-10

6 large ripe tomatoes
1 large bunch finely chopped coriander
¼ teaspoon salt
Freshly ground black pepper
500 ml plain yoghurt
4 spring onions
1 lemon zest finely grated
½ teaspoon salt
1 large clove garlic very finely grated
3 tablespoons rapeseed oil
1 teaspoon cumin seeds
½ teaspoon chili flakes


Slice the tomatoes and arrange in a single layer on a serving platter.  Sprinkle a pinch of salt, freshly ground black pepper and chopped coriander over the tomatoes and set aside. Finely chop the spring onions and place in a mixing bowl with the yoghurt, lemon zest, salt and finely grated garlic stir until well mixed. Pour onto the tomatoes.

In a small frying pan heat the rapeseed oil until just shimmering add cumin seeds and crushed chilli flakes, allow them all to sizzle, the cumin will to pop as the chilli starts to blacken. Pour the spiced oil over the yoghurt causing it to sizzle. Serve as soon as it has cooled.

black pepper
plain yoghurt
spring onion
rapeseed oil
chili flakes    Salad
Gluten free
Nut free