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Elly Pear's chunky summer vegetable kachumber with garlic yogurt
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1 tsp cumin seeds, toasted in a dry pan
15g coriander, leaves and stalks, roughly chopped
½-1 jalapeño, to taste, finely chopped
10g mint leaves, roughly chopped
1 small onion, finely diced
200-250g cherry tomatoes (mixed colours if you like), quartered
2 medium courgettes, cut into 1cm cubes
4 tsp lemon juice
2 tsp sea salt flakes
For the garlic yogurt
300g Greek yogurt
1-2 cloves garlic, crushed, to taste
1. Mix all the ingredients for the salad together in a large bowl. Leave to sit for 30 minutes at room temperature before serving.
2. Mix the garlic yogurt ingredients together in a bowl and serve with the salad, curry and rice.
This recipe was first published in August 2019.