Berbere adds a touch of spice and heat to this salad of cucumber, green capsicum and mint
served with a vinaigrette dressing.
3 large tomatoes peeled* and finely chopped
2 spring onions, finely sliced
½ cucumber, peeled & finely chopped
1 green capsicum, finely chopped
1 tbsp fresh mint, finely chopped
1 tbsp Spice Fusion Ethiopian Berbere
1 tbsp olive oil
2 tbsp vinegar
salt and pepper to taste
Place all of the chopped ingredients into a bowl.
Combine Ethiopian Berbere, oil, vinegar and salt and pepper in a jar; shake well.
Serve as a salad, dip or spread.
*To peel tomatoes, cut out the stems with a paring knife, then cut a shallow X into the bottom ends.
Plunge tomatoes into boiling water for a few seconds, then plunge into a bowl of iced water.
Remove cooled tomatoes and skin should be easy to peel.