Tomato, onion & cucumber salad

Detailed step-by-step description of how to cook the dish "Tomato, onion & cucumber salad". Try it by all means

Place fennel seeds in a frying pan over low heat. Cook, stirring, for 3 minutes or until fragrant. Remove from heat and set aside to cool. Transfer to a mortar and pestle and gently pound until crushed.
Arrange tomato, cucumber and onion on a platter. Sprinkle with coriander and season with salt and pepper.
Combine oil and lemon juice in a bowl. Drizzle salad with dressing and sprinkle with fennel seeds. Serve immediately.

Source

2 tsp fennel seeds

5 ripe vine-ripened tomatoes, cut into 1cm-thick slices

1 telegraph cucumber, cut into 5mm-thick slices

1 red onion, halved, thinly sliced

1 cup loosely packed fresh coriander leaves

Salt & freshly ground black pepper

2 tbsp mustard seed oil

1 tbsp fresh lemon juice

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