Description
Fried green tomatoes are nestled atop a spinach and red tomato salad and drizzled with a tangy yogurt sauce to contrast the rich fried topping.
Ingredients
Scale
Salad
- 3 green tomatoes
- plain flour, for dusting
- 1 cup panko breadcrumbs (or normal)
- 1 egg, lightly beaten
- 1 red tomato
- 1 cup spinach
- alfalfa sprouts
- handful of parsley to garnish
- lemon wedges to serve
- oil for frying
Yogurt Dressing
- 1/2 cup natural greek yoghurt
- 1 tablespoon lemon juice
- 1/2 teaspoon ground cumin
Instructions
- Combine the greek yoghurt, lemon juice and cumin and a teaspoon of water and stir until combined. Set aside in fridge.
- Dust the green tomatoes in flour, dip into the eggwash and coat in the panko crumbs.
- Heat the olive oil in a large non-stick frying pan over medium heat, add the crumbed tomatoes and cook for a minute each side or until golden brown. Drain on absorbent paper and sprinkle with salt.
- Once all the tomatoes have cooked, arrange them on the spinach, sprouts and sliced red tomato.
- Drizzle with the yoghurt sauce, garnish with chopped parsley and serve with a wedge of lemon.
Notes
I also sprinkled the salad with some smoked paprika however it’s not necessary.
- Category: Side