Achichuk

Ingredients

• 400 g ripe tomatoes
• 150 g white onion
• 5 g salt for the onion, plus a pinch to finish
• 1 green chilli, sliced into thin rings
• small handful of purple basil leaves
• small handful of coriander leaves
• half tsp coarse black pepper

Allergen screen

None found among the 14 screened.

Screened for: gluten, dairy, egg, nuts, peanuts, fish, shellfish, molluscs, soy, sesame, celery, mustard, lupin, alcohol. Not screened: sulphites.

Screened by keyword from the ingredient list, not reviewed by a person; check every label for what the list cannot show.

Method

1. Slice the onion as close to translucent as your knife allows, toss it with the salt and leave 10 minutes until it weeps and goes limp. 10 min
2. Rinse the onion under cold water and wring it out in a cloth, then taste: it should read sweet and cool with no burn left at the back of the throat.
3. Slice the tomatoes 3 mm thick over a bowl so none of the juice is lost.
4. Combine tomatoes, onion, chilli, pepper and the caught juice, tear the herbs in at the last second and serve cold, with no oil, beside plov or somsa.