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Lebanese Salad

(serves 4)

12 med Vine Tomatoes
1Fresh Red Chilli
1 Tbs. Honey
2 Cloves Garlic (finely chopped)
1 250grm. Greek Yoghurt (Low Fat if possible)
Freshly Ground Black Pepper
1 tbs. chopped Fresh Chives

Put a shallow cross on the top of the Tomatoes and pour boiling water over them.
Immediately plunge them in cold water and then remove the skins.
Cut each one in 4 and discard the seeds.
Chop the Chilli finely and combine that with the yoghurt, honey, crushed garlic and black pepper.
Put the quartered tomatoes in a bowl and spoon over the yoghurt dressing.
Leave these to marinade together for an hour or two before serving.
Serve in individual bowls with the chopped chives scattered on top and with hot pitta bread.

April 14, 2006 09:12 PM | 0 Comments
  Martin Dwyer
Consultant Chef