serves
4
prep
10 minutes
cook
5 minutes
difficulty
Easy
serves
4
people
preparation
10
minutes
cooking
5
minutes
difficulty
Easy
level
Ingredients
- 80 ml (⅓ cup) olive oil
- 1 tbsp lemon juice
- 1 tsp ground coriander
- 8 basil leaves, shredded
- 2 tomatoes, peeled, seeded and diced
- salt and pepper, to taste
Instructions
Heat the oil in a small saucepan over low heat until just warm. Add the lemon juice and remove from the heat, then stir in the ground coriander and shredded basil and stand to infuse for 2 minutes. Add the tomato, season to taste and serve immediately.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
