Tomato, celery and avocado with toasted cumin vinaigrette
( SERVES 4 )
This is inspired by the Chilean-style tomato, celery and avocado salads my mother made when I was growing up. The punchy vinaigrette does wonders for lacklustre greenhouse tomatoes and the whole salad is a good addition to a late summer barbecue.
For the dressing
|1 tsp||Whole cumin seeds|
|1 clove||Garlic, peeled and crushed with a pinch of salt|
|1 tsp||Honey, (or brown sugar)|
|2 Tbsp||Freshly squeezed lemon juice|
|2½ Tbsp||Extra virgin olive oil|
For the salad
- Toast the cumin seeds in a small pan set over medium heat for 2-3 minutes, until they are fragrant. Remove from the heat and set aside to cool for a minute or two, then crush in a mortar and pestle or with the blade of a heavy knife.
- Mix together the garlic, honey, crushed cumin seeds and lemon juice. Whisk in the olive oil until emulsified. Season to taste with salt and pepper and set aside.
- Tumble the celery, tomatoes, avocado and parsley into a bowl. Pour over half the dressing and toss gently, then transfer to a serving platter. Drizzle over the remaining dressing. Let sit for 10 minutes to absorb the flavours if possible, then serve.