Moroccan Tomato with Almond Salad
I recently visited Marrakech and stayed in a beautiful Riad - they very kindly gave me a few recipes. This is unbelievably delicious - it makes my mouth water just thinking about the flavours and textures.
They serve several of these pureed salad dishes as a starter with bread. See out Moroccan courgettes.
Preparation time: 10 minutes Quantity: Serves 8 as a mixed starter Cooking time: 30 minutes
Ingredients
2 tablespoons olive oil
15 g / 1/2 oz butter
6 plum or vine tomatoes - sliced
1 teaspoon cinnamon
2 dessertspoons caster sugar
90 g / 3 oz whole almonds
Extra - 1 tablespoons olive oil
seasoning
Method
- Heat the oil
- Add the butter, when melted
- Cook the tomatoes for 15 minutes on a low heat
- Until reduced and a little slushy
- Add the cinnamon and sugar
- Cook for a further 10 minutes on a low heat (stir occasionally to avoid catching / burning)
- Meanwhile place the almonds in a small saucepan and cover with cold water
- Bring to the boil and boil for a minute
- Remove, cool a little and peel
- Heat up the extra olive oil
- Fry of the almonds until light brown
- Mix the almonds in to the tomatoes
- Season to taste and serve