Back to Home
Discover · lemon + tomato + quick

21 recipes

Tap a chip to add another filter, or use Clear all below.

In season

May produce

Tap any item to find recipes that use it.

Asparagus 4Rhubarb 2Peas 136Broad beans 3Radish 20Lettuce 22New potato 12Spring onion 207Watercress 2Sorrel 2
Andouille Skewers

Andouille Skewers

A Cajun cookout skewer, the kind of thing that comes off the grill at a Louisiana backyard barbecue while the gumbo is finishing on the back burner. You take andouille (the heavily smoked, garlicky Cajun pork sausage) and cut it into thick coins, then thread them onto pre-soaked wooden skewers (or metal) with chunks of red and green pepper, red onion, and a few halved cherry tomatoes. Brush with a quick Cajun glaze of melted butter, garlic, brown sugar, hot sauce and Cajun seasoning. Onto a hot grill over high heat for just long enough to char the vegetables and bring the sausage shiny and sticky. Eaten straight off the skewer with a beer in the other hand, the smoke still hanging in the air.

Snacks 27 minutes Serves8
Chana Chaat

Chana Chaat

Cooked chickpeas (tinned for speed, OR overnight-soaked and home-cooked for the best texture) toss with diced red onion, finely chopped tomato, small-diced boiled potato and chopped fresh coriander. The dressing: lemon juice, chaat masala (a salty-sour spice mix sold at Pakistani shops), roasted ground cumin, Kashmiri chilli powder and a pinch of salt. Hot chilli sauce and tamarind chutney drizzle on; the chaat tosses; crushed papri tops; eat immediately.

Sides 20 minutes Serves4
Choban Salata (Azerbaijani Shepherd's Salad)

Choban Salata (Azerbaijani Shepherd's Salad)

The Azerbaijani version of the shepherd's salad that turns up in some form on every table from the Balkans to Persia, the bright herby counter to anything rich coming out of the kitchen. You dice tomatoes, cucumber and red onion to five-millimetre cubes (smaller than a typical chopped salad, almost a relish) and chop the herbs fine: dill, mint and tarragon, the tarragon being the move that distinguishes the Azeri version from its neighbours. Everything tosses together with olive oil, lemon juice and salt about fifteen minutes before serving, so the salt draws the tomato juice out and the salad relaxes into itself. Best the same day; the salad weeps if held overnight. Eat with grilled meat, with plov, with lavash, with whatever the main is.

Sides 15 minutes Serves4
Pebre

Pebre

Chile's table salsa, the fresh chunky relish that turns up in a small bowl next to bread before any meal and stays on the table until everything is gone. You chop tomato, onion and coriander fine (smaller than a chopped salad, almost a relish), then combine with crushed garlic, ají chilli (or red chilli if ají isn't around), olive oil, vinegar or lemon, salt and pepper. Fold gently and let sit for ten minutes so the flavours mingle. Eaten with fresh bread before a meal, spooned over grilled meat, alongside empanadas, with chorrillana, with cazuela. Basically with anything savoury that comes out of a Chilean kitchen.

Sides 12 minutes Serves6
Salata Afghani

Salata Afghani

Salata afghani is the salad that goes alongside every Afghan main, no exceptions: tomato, cucumber and red onion diced fine and even, dressed with lemon, olive oil and dried mint, scattered with fresh coriander. The technique is in the cut. Everything dices the same size (about 5 mm) so a spoonful gives you a clean mouthful of all three vegetables. Whisk the dressing of lemon juice, olive oil, dried mint, salt and a small green chilli; toss it through the diced vegetables at the last minute (the salt draws a little water out and the flavours mingle without dissolving the cucumber). Fresh coriander goes on top right before serving.

Sides 12 minutes Serves4
← Prev Page 1 of 2 Next →