Kachumbar

1. Peel the red onions, halve and finely slice them. Pop them in a bowl and cover with cold water. Set aside to soak while you prepare the rest of the salad.

2. Quarter the tomatoes and scoop out the seeds. Thinly slice the tomatoes and scoop them into a mixing bowl. Halve the cucumber and scoop out the seeds with a teaspoon. Thinly slice into half-moons and add to the tomatoes.

3. Drain the red onions and pat dry with kitchen paper. Add them to the mixing bowl. Add a pinch of salt and gently stir to mix.

4. Roughly chop the coriander leaves and stalks and add them to the bowl. Squeeze in the lime juice. Gently stir to mix again. Transfer to a serving bowl and serve.

5. Get Ahead
The salad can be made up to 2 hrs before you want to serve it. Follow all the recipe steps but don’t add the chopped coriander. Do add the lime juice and stir well to mix. Then store in the fridge. Take it out around 30 mins before you want to serve it. Add the chopped coriander just before serving.

6. Love Your Leftovers
The salad will keep overnight in the fridge, but it’s best eaten on the day it’s made. If you do have leftovers, try adding them to a cheese toastie. Or fold them into beaten eggs with a pinch of turmeric and fry to make masala omelettes.