Moroccan salad

 

4 medium-size tomatoes,

½ medium size green and/ or yellow pepper

1 Little Gem lettuce, 1 small cucumber

½ tsp cumin powder Olive oil,

White wine vinegar A few black olives Salt

 

Peel, seed and finely chop the tomatoes. Finely chop the peppers and lettuce (retain a few leaves to garnish). Add cumin powder and salt to taste, dribble with ol- ive oil and mix well. Sprinkle with a small amount of white wine vinegar.

 

To serve

Serve chilled on a round plate with slices of cucumber and lettuce leaf around edge, adding a few black olives as garnish. Best served with chunks of strong bread if Moroccan bread isn’t available.