Minted yoghurt and tomato salad
(12 Jan 2018)

Minted yoghurt and tomato saladMinted yoghurt and tomato salad

Recipe by Peter Ayub



Minted yoghurt for serving
1 cup of Clover Classic Yoghurt
1 Tbsp. Finely chopped mint,
2 Tbsp Good Quality Local Extra Virgin olive oil
season with salt and pepper
squeeze of lemon Juice



Mix the ingredients well and refrigerate.



Tomato Salad:
1 ½ large red onion finely chopped
6 large tomatoes finely chopped (I love to use Israeli tomatoes for this recipe) –
1 medium sized cucumber finely chopped
1 x small red chilli – if you don’t have ¾ teaspoon dried chilli flakes
1 cup of fresh coriander finely chopped
4 Tbsp lemon juice
A Good generous glug of good quality local Extra Virgin Olive oil – I like Morgenster  
100g roasted salted peanuts roughly chopped
Salt and pepper to season



Place the onions, tomatoes, chilli, cucumber and coriander into a bowl and pour over lemon juice and Olive oil . Season generously with Salt and Pepper. Stir so that everything is mixed and coated with lemon juice and oil.
Cover and Allow to stand for 10 to 15 min at room temperature
Before serving stir again mixing all the ingredients and sprinkle with peanuts 

 

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