From Middle Eastern Vegetarian Cookery, David Scott, Rider, 1981.
I wanted something to go with the falafel I was making so settled on this simple relish.
I peeled a tomato, chopped it roughly and then mashed it. I then added about 5cm finely chopped cucumber, half a green capsicum also finely chopped, about a tablespoon chopped parsley, salt, black pepper and about ¼ teaspoon sambal olek for a touch of heat. It was then refrigerated until needed and to let the flavours mix well.
This relish went perfectly with the falafel, truly enhancing the flavours.
Ease of cooking: ✔✔✔✔✔
Post a Comment