Mexican Summer Salad

This nutty, spicy dressing lifts a simple salad into something very exciting.
  • For the dressing
  • 2 tsp whole cumin seeds
  • 2 tsp whole coriander seeds
  • 1 chile de arbol (with seeds) torn into very small pieces or 1/2 tsp chilli flakes (see cook's note)
  • 60g pine nuts
  • 115ml extra-virgin olive oil
  • Sea salt and freshly ground black pepper
  • For the salad
  • 170g pitted and halved black kalamata olives
  • 170g pitted and halved green olives
  • 170g halved assorted coloured cherry or grape tomatoes
  • 60g chopped fresh coriander leaves
  • 225g Mexican cotija or feta cheese, cubed
1) In a small, dry frying-pan, toast the cumin seeds, coriander seeds, chilli and pine nuts over medium-high heat, stirring constantly, until fragrant, about three minutes. Transfer the dressing to a serving bowl and whisk in the olive oil. Season with salt and pepper, to taste.

2) Add the olives, tomatoes, coriander and cheese. Toss gently to combine and serve.

Cooks Note: The dried chilli can also be cut into small rings using scissors.

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