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15 minutes
5 minutes
20 minutes
- 2 tsp fennel seeds
- 5 ripe vine-ripened tomatoes, cut into 1cm-thick slices
- 1 telegraph cucumber, cut into 5mm-thick slices
- 1 red onion, halved, thinly sliced
- 250.00 ml loosely packed fresh coriander leaves
- Salt & freshly ground black pepper
- 36.80 gm mustard seed oil
- 21.00 gm fresh lemon juice
- Heat fennel seeds in a pan over low heat, stirring, until fragrant, about 3 minutes. Remove from heat and allow to cool. Crush gently using a mortar and pestle.
- Place vibrant tomatoes, crisp cucumbers, and pungent onions artfully on a serving platter. Generously sprinkle with fragrant coriander, then season with a perfectly balanced blend of salt and pepper.
- In a bowl, mix together oil and lemon juice to create a zesty dressing. Drizzle the dressing over the salad and sprinkle with aromatic fennel seeds. Serve promptly for the best flavors.
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