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Tomato Salad with Lime & Cardamom

Recipe by Yotam Ottolenghi and picture by Louise Hagger for The Guardian (

Prep time: 15 minutes

Cook time: 5 min

Yield: 3-4 people as a side


· 70g Greek-style yoghurt

· 50g soft, rindless goat’s cheese

· ½ small garlic clove, peeled and crushed

· Salt

· 1-2 limes – zest finely grated, to get 1 tsp, and juiced, to get 1½ tbsp

· 15 cardamom pods, shells discarded and seeds finely crushed in a mortar

· 1 large green chilli, finely chopped (pith and seeds removed if you prefer less heat)

· 500g ripe, sweet cherry tomatoes, halved (or any other great tomatoes you can get)

· 1 large banana shallot, peeled and finely sliced

· 60ml olive oil

· 10g mint leaves, roughly torn

Instructions: Mix the yoghurt, goat’s cheese, garlic and a pinch of salt in a large bowl until smooth. Add half the lime zest, half the cardamom and half the chilli, and stir to combine. Set aside an eighth of a teaspoon of the remaining crushed cardamom, to serve.

In a second bowl, mix the tomatoes, shallot, lime juice, two tablespoons of oil and half a teaspoon of salt with the remaining lime zest, cardamom and chilli. Add the yoghurt mixture and most of the mint, and stir gently, but not too much – you want still to be able to see the red of the tomatoes and green of the mint in parts.

Transfer to a platter, drizzle with the remaining two tablespoons of oil, finish with the remaining mint and cardamom, and serve.

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