Tomato and Mint Salad


  •  1 punnet cherry tomatoes, quartered
  • ½ a red onion, finely diced
  • Handful of mint leaves, torn
  • Small handful of pomegranate rubies
  • Zest of 1 lemon
  • Olive oil and lemon juice


Step 1
Mix all ingredients in serving dish, tossing in the olive oil and lemon juice just prior to serving.
Serve with a basket of flatbreads and hummus



  • 1 tin Chickpeas, drained and rinsed
  • Juice of 1 lemon
  • 1 clove garlic, crushed
  • Salt
  • 4tbsp extra virgin olive oil
  • 1tsp paprika (to sprinkle as garnish)


Step 1
Place all ingredients except paprika in a food processor and blend until smooth.

Step 2
Test for seasoning and acidity.
It should be quite lemony.

Step 3
Spread onto serving plate, creating peaks and valleys in the dip.

Step 4
Drizzle the oil into the indentations and sprinkle the paprika around the edges.


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