Tomato salad with lime and cardamom yogurt

Tomato Salad with lime AND CARDAMOM YOGURT This recipe has some useful takeaways. First, the timeless combination of tomatoes and shallots, which is the base for an infinite number of summery salads; the simplest of which involves only a drizzle of oil and a splash of vinegar. Then there's the dressing made by mixing together yogurt, soft goot cheese, and garlic; it's great for a potato or cucumber salad (just add some lemon juice and olive oil). Finally, the tomato, lime, and cardamom might not be a familiar combination but we absolutely adore it, either in a salad like this one or when cooked together, as in sweet potato in tomato, the lime zest, half the crushed lime, and cardamom sauce (page 131). We urge you to try it. Serve with bread to soak up the tomato juices.

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Step 1

1. In a large bowl, combine the yogurt, goat cheese, garlic, and a pinch of salt until smooth.

Step 2

Add half cardamom, and half the chile and stir to mix.

Step 3

In a separate bowl, mix together the tomatoes, shallot, lime juice, 2 tbsp of the olive oil, and 1/2 tsp salt with the remaining lime zest, cardamom, and chile, then add the yogurt mixture and mint.

Step 4

Gently mix everything together but not completely; you want to see the red of the tomatoes and the green of the mint in places. Transfer to a platter, drizzle with the remaining 2 tbsp of olive oil.