Author Notes
A traditional Pakistani tomato, red onion and cucumber salad, spiced with dry roasted cumin, chaat masala (piquant Asian blend), loads of fresh cilantro and mint leaves is a perfect accompaniment to a barbeque, filled in pita wraps with grilled meat or cheese. No Pakistani barbeque would be served without it! I love adding pomegranate to this recipe which adds a bit of sweet sourness. —Sumayya Usmani
Ingredients
-
2
ripe tomatoes, deseeded, chopped finely
-
1
red onion, chopped finely
-
1/2
1 cucumber, deseeded, chopped finely
-
1-2
green chilli, deseeded and chopped finely
-
2 tablespoons
fresh pomegranate seeds
-
1/2
bunch cilantro, chopped finely
-
10
mint leaves, chopped finely
-
1/2 teaspoon
chaat masala (found in Asian shops)
-
1 teaspoon
dry roasted cumin, roughly ground in a mortar and pestle
-
salt to taste
-
juice of one lime
Directions
-
Combine all the first 5 ingredients with the lemon juice, cumin, salt and chaat masala.
-
Refrigerate until serving and stir before serving.
Sumayya is a food writer and cookery teacher who grew up in Pakistan, but has now found home in Glasgow. Sumayya is passionate about sharing the flavours of her homeland with a view to highlight Pakistani cuisine as a distinct one. The author or two cookbooks: Summers Under The Tamarind Tree (Frances Lincoln) and Mountain Berries and Desert Spice (Frances Lincoln, out April 2017), her writing reminisces about food and memories growing up in Pakistan. She writes for many publications, appears on television, and co-presents BBC Kitchen Cafe weekly, on BBC Radio Scotland.
See what other Food52ers are saying.