Salad Marocaine

Method

Dice the tomatoes and cucumbers into small, even cubes, removing excess seeds from the tomatoes if preferred. Finely slice the red onion and soak briefly in cold water to mellow the flavour. Finely chop the fresh coriander and parsley. In a large bowl, combine the tomatoes, cucumbers and drained onion, then add the fresh herbs. In a separate bowl, whisk together the lemon juice, olive oil, paprika and cumin until emulsified. Pour the dressing over the salad and toss gently to combine. Season with salt and black pepper to taste, then allow to rest for 15 minutes before serving to allow the flavours to meld.