Moroccan tomato and almond salad (Ensalada de tomates con almendras) recipe
This Moroccan tomato and almond salad is super simple to make but looks really impressive and tastes delicious. It works as a starter or light lunch, or enjoy it as a side during the summer.
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Cooking tools:
- Rolling pin
- Chef's knife
- Cutting board
- Skillet
- Stove
- Paper towel
- Serving platter
- Whisk
- Mixing bowl
- Measuring spoon
- Spoon
Ingredients
- 4–5 ripe beef tomatoes
- 1 large onion
- olive oil
- a large handful whole blanched almonds
- a pinch caster sugar
- a few pinches ground cinnamon
- to serve basil leaves
- 4 tbsp extra-virgin olive oil
- 1 tbsp toasted pumpkin or sesame oil
- 1 tbsp sherry vinegar or red wine vinegar
- 1 tsp English mustard powder
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