Moroccan tomato and almond salad (Ensalada de tomates con almendras)
- Preparation and cooking time
- Total time
- Easy
- serves 8
Skip to ingredients
- 4–5 ripe beef tomatoes
- 1 large onion
- olive oil
- a large handful whole blanched almonds
- a pinch caster sugar
- a few pinches ground cinnamon
- to serve basil leaves
- 4 tbsp extra-virgin olive oil
- 1 tbsp toasted pumpkin or sesame oil
- 1 tbsp sherry vinegar or red wine vinegar
- 1 tsp English mustard powder
- a pinch caster sugar
Nutrition: per serving
- kcal0
- fat0g
- saturates0g
- carbs0g
- sugars0g
- fibre0g
- protein0g
- salt0g
Method
step 1
Slice the tomatoes into thin discs. Slice the onion thinly and break the slices into rings.
step 2
Put a little olive oil into a small pan and add the almonds. Toast them gently, stirring from time to time so they are evenly browned. Drain them on kitchen paper and allow to cool a little.
step 3
Meanwhile, put a layer of tomatoes in a wide shallow dish. Sprinkle with salt and sugar, then drop a few onion rings over them. Now shake some cinnamon over (just a dusting). Repeat until all the tomatoes and onions have been used up, ending with a layer of cinnamon-sprinkled onions. Season the salad with black pepper.
step 4
While the almonds are still warm and soft, crush them using a rolling pin, until they are cracked. Sprinkle the broken almonds over the salad.
step 5
For the dressing, whisk all the ingredients, adding 1 tbsp of water. Season well and spoon over the tomatoes. Add some torn basil leaves to serve.
Trust olive
Jeannie Chesterton trained at Le Cordon Bleu in London. For over 30 years she has lived in Andalucia with her husband, Sam. They are co-authors of the Buenvino Cookbook: Recipes from our Farmhouse in Spain (£20, Bene Factum).
