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You have to start from whole cumin seeds with this recipe. That’s fine because you should, if you haven’t already, get into this anyway.
The taste is always better, but raw cumin ready ground always tastes as if it should be cooked.
All you have to do is put a heaped teaspoon of the seeds into as small a frying pan as you have and toss them around in it as it heats up.
You know they’re ready because they give off one of the world’s great smells.
If you do this with the cumin and similarly toast the walnuts, you will have a delicious and unusual salad that makes a good side dish — for an omelette or savoury pancake, for instance — starter, or snack.
- Tsp cumin seeds, roasted in a dry pan, then ground
- 125ml pot plain yoghurt
- Black pepper and salt to taste
- 2 apples (Cox’s are ideal) cut into small-ish dice and tossed in 1tsp lemon juice
- 55g/2oz raisins
- 55g/2oz walnuts, toasted in a dry pan, cooled and broken into small pieces
- Crisp lettuce
Mix the cumin into the yoghurt and stand this in the fridge for at least an hour.
Add about three-quarters of the apples to the yoghurt mixture and mix thoroughly.
Add seasoning to taste.
Finally, add the raisings and then three-quarters of the walnut pieces and mix.
Serve each portion on a large crisp lettuce leaf and sprinkle the remaining apple and nuts on top.