Serves six to eight as a mezze or light meal
12 cherry tomatoes, halved
½ cucumber, peeled
¼ small red onion, peeled
½ red pepper, halved and seeded
½ green pepper, halved and seeded
2 heaped tbsp each of roughly chopped fresh coriander and parsley
Dressing
½ garlic clove, crushed to a paste with salt
1 tbsp lemon juice
4 tbsp extra virgin olive oil
sea salt and black pepper
To serve
200g Greek yoghurt thinned with 1 tbsp milk
75 g unsalted butter
1 tsp chilli flakes
warm flatbread or pitta bread
For the dressing, whisk all the ingredients together and taste for seasoning.
Chop the tomatoes, cucumber, onion and red and green peppers very finely and place in a bowl. Do not be tempted to use a food processor. Add the herbs and dressing. Toss well and check for seasoning.
Caramelise the unsalted butter by melting it over a low heat. The pale whey will separate, turn golden brown and develop a nutty, caramelised aroma (but take care as it can burn easily).
Spread the chopped salad out on a large plate. Spoon the yoghurt over the centre of the salad, then drizzle the warm caramelised butter all over. Sprinkle with the chilli flakes and eat with the bread, or grilled meats