No reviews This recipe first appeared in The San Francisco Chronicle on August 8, 2018 2 whole naans cut into ½ inch squares (homemade or store-bought) 2 Tbsp olive oil 1 Tsp cumin seeds For the Salad 1 pint/280 g mixed small tomatoes such as cherry or grape, cut in half lengthwise 2 large/each about 300 g tomatoes, quartered 3 Tbsp red wine vinegar 3 Tbsp olive oil 1 tsp crushed coriander seeds 1/2 tsp red chile flakes such as Aleppo, Urfa, or Maras ¼ cup/40 g soft goat cheese ½ tsp freshly ground black pepper ½ tsp fine sea salt 1 Tbsp minced chives Comment * Name * Email * Website Save my name, email, and website in this browser for the next time I comment.
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