African Chopped Salad With Yogurt and Brown Butter

Lovely chopped vegetable salad - serve with warmed pita bread.

• Ready In: 25 mins
• Serves: 4

Ingredients

• 1  tablespoon lemon juice
• 1  small garlic clove, mashed to a paste
• 1⁄4 cup olive oil
• 2  tomatoes, cored, seeded and coarsely chopped
• 1⁄2 cucumber, peeled & seeded and diced into 1/2 inch pieces
• 1⁄4 cup red onion, finely diced
• 1⁄2 cup red bell pepper, diced
• 1⁄2 cup green bell pepper, diced
• 2  tablespoons fresh cilantro, finely chopped
• 2  tablespoons fresh parsley, finely chopped
•  salt, to taste
•  fresh ground pepper, to taste
• 1⁄4 cup plain yogurt
• 3  tablespoons unsalted butter
• 1⁄4 teaspoon crushed red pepper flakes

Directions

1. In a medium serving bowl, whisk the lemon juice and mashed garlic with the olive oil.
2. Add the tomatoes, cucumber, onion, bell peppers, cilantro and parsley.
3. Season the chopped salad with salt and pepper and toss.
4. Stir the yogurt and drizzle over the top.
5. In a small skillet, cook the butter over moderately high heat, swirling the pan until the butter is fragrant and just starts to turn brown; about 5 minutes. Immediately spoon the brown butter over the yogurt and sprinkle the crushed red peppers on top.
6. Serve immediately.