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Libyan olive salad This is an easy salad to make. For a taster result, make it a couple of hours in advance. You can also add tuna fish and boiled eggs to this salad to make it more nutritious. Serves 4 600 g fresh ripe tomatoes 300 g cucumber 150 g onions 1 or 2 fresh red hot chilies 100 g bell pepper Paprika 2 cloves garlic 3 tbsp parsley 1 tbsp mint 2 tbsp lemon juice 4 tbsp olive oil salt olives 1 tsp cumin
Wash the tomatoes, chilies and cucumbers well. Peel the onions. Using a sharp knife, cut the tomatoes, peppers, cucumbers and onions into small cubes and transfer them into a deep bowl. Cut the chilies length wise and discard the seeds. Add the chilies, cumin, mint and parsley to the rest of the vegetables. Pour the olive oil and lemon juice onto the vegetables and season with salt. Mix all ingredients well and refrigerate for an hour or so. Add the olives before serving with croutons or fresh bread.
H.Turbi |
