Timatim Salata — Tomatoes & Injera Salad with Awaze

Ingredients

• 5 ripe Tomatoes, diced
• 2 JalapeñOs, sliced thin
• 1 red onion, diced small
• 1 piece injera, torn into bite-sized pieces (or 1 pita, torn and toasted)
• 3 tbsp olive oil
• 2 tbsp lemon juice
• 1 tbsp awaze, or 2 tsp berbere mixed with 1 tsp water
• ½ tsp salt
• Handful cilantro, chopped

Method

1. Soak the diced onion in cold water for 5 minutes, then drain well. This takes the harsh bite out without losing the crunch.
2. Whisk the olive oil, lemon juice, awaze, and salt into a rust-colored dressing. Taste it on a piece of tomato and adjust — it should be sour first, hot second.
3. Toss the Tomatoes, JalapeñOs, and onion with the dressing and let it sit 10 minutes so the tomatoes release their juice into it.
4. Fold the torn injera through just before serving so it soaks up the dressing without going completely soft, then scatter the cilantro over. Serve as part of a platter or on its own with more injera.