This salad would go well with any Indian inspired meal. I recently served them with Lentil Cumin Cakes and Spiced Chickpeas, Cauliflower and Broccoli with Green Tomato Chutney.
1 small punnet cherry tomatoes (approx 1 pint/600ml)
4 Tablespoons Fresh parley
4 Tablespoons Fresh Mint or 2 teaspoons dried mint
Juice of half a lemon
Romaine lettuce leaves
Natural Yoghurt, Plain Soya yoghurt, or Almond Mayonnaise (see Sandra Cabot’s recipe in the Liver Cleansing Diet)
Wash and quarter the cherry tomatoes and put in a medium salad bowl. Wash and scrape lines into the cucumber skin with a fork, or peel it if you prefer. Add the cucumber to the bowl. Chop the fresh parsley and mint and add to the bowl. Add the lemon juice to the bowl and stir ingredients. Arrange some torn romaine lettuce leaves in salad bowls or on the side of the main plate. Top with the tomato and cucumber mix and a dollop of yoghurt or almond mayonnaise.