Photo: Markus Spiske
Estimated Nutrition (whole recipe, rough)
106
Calories
4g
Protein
2g
Fat
23g
Carbs
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Turmeric | 1 tsp ground (3g) | 9 |
| Cumin | 1 tsp ground (2.1g) | 8 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Olive | 1 large (4g) | 4 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 beefsteak tomatoes, cored and thinly sliced
- 1 small red onion, finely chopped
- 140g (5oz) pitted black olives
- 3 heaped tablespoons flat leaf parsley, finely chopped
- juice of 1 lemon
- 1 teaspoon ground cumin
- ½ teaspoon turmeric
- pinch of black pepper
- ½ teaspoon salt
Directions
1
Prepare the dressing by mixing the lemon juice, ground cumin, ground turmeric, salt and pepper in a medium bowl. Set aside.
2
Cut tomatoes in half, core, seed and slice them.
3
Place sliced tomatoes in a medium bowl and add the chopped onion, chopped parsley and olives.
4
Pour the dressing over the salad, mix well and transfer to serving dish.
5
Category:Arabian Recipes
6
Category:Arabian Salads
Recipe sourced from
fandom