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<span itemprop="name">Moroccan-Style Tomato Salad</span> | |
<img itemprop="image" src="https://www.example.com/images/tomatosalad.jpg" /> | |
<span itemprop="description">A salad that's the perfect accompaniment to summer grills.</span> | |
<span itemprop="recipeYield">Serves 4</span> | |
<span itemprop="recipeIngredient">200g tinned chickpeas</span> | |
<span itemprop="recipeIngredient">1/2 tsp ground cumin</span> | |
<span itemprop="recipeIngredient">1/2 tsp cayenne</span> | |
<span itemprop="recipeIngredient">1/2 tsp ground coriander</span> | |
<span itemprop="recipeIngredient">Olive oil</span> | |
<span itemprop="recipeIngredient">1 kg mixed ripe tomatoes</span> | |
<span itemprop="recipeIngredient">1/2 cucumber</span> | |
<span itemprop="recipeIngredient">3 spring onions, trimmed and thinly sliced</span> | |
<span itemprop="recipeIngredient">1 small red chilli, thinly sliced</span> | |
<span itemprop="recipeIngredient">1/2 lemon, zested and juiced</span> | |
<span itemprop="recipeIngredient">Salt</span> | |
<span itemprop="recipeIngredient">Small handful of herbs, roughly chopped</span> | |
<span itemprop="recipeInstructions"> | |
Preheat the oven to 190°C. | |
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Tip the chickpeas into a small roasting tin, add the cumin, cayenne, coriander and 1 tablespoon of olive oil, and season. | |
Mix to coat the chickpeas in the spices, then roast in the oven for about 20 minutes, until golden and crisp. | |
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Meanwhile, prepare the tomatoes, slicing the larger ones and cutting any cherry tomatoes into halves or quarters. | |
Arrange on a large platter. Peel and thinly slice the cucumber, then tuck among the tomatoes. Add the roasted chickpeas on top. | |
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In a small bowl, mix the lemon zest with a pinch of salt and a squeeze of lemon juice. Scatter over the salad with the spring onion and chilli. | |
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Sprinkle the herbs over the top and serve. | |
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