Ethiopian tomato salad with torn injera (Timatim fitfit)

1. Cut the tomatoes into 1 cm cubes, chop the red onion very finely, deseed and finely chop the green chillies.

2. Mix the tomatoes, onion and chillies in a large bowl.

3. Whisk the lemon juice with the olive oil, salt and pepper and pour over the vegetables.

4. Leave to stand for 10 minutes so the tomatoes release their juice.

5. Tear the injera into bite-sized pieces and fold them into the salad just before serving so they soak up the juices without going soggy.

6. Serve immediately as a refreshing starter or alongside spicy wats.

Tip: Timatim fitfit (timatim = tomato, fitfit = torn injera) is a refreshing summer salad starter from Ethiopia and Eritrea, also eaten on fasting days. Injera a couple of days old and slightly dried is best because it holds its shape better. If you have no injera, make it with toasted pieces of pita or flatbread.