Southwestern Summer Salad

Ingredients

• 2 tablespoons olive oil extra virgin 
• 0.3 teaspoon fennel seeds 
• 2 tablespoons cilantro leaves fresh chopped
• 0.3 teaspoon ground cumin 
• 1 tablespoon juice of lime 
• 1  chilies dried red
• 4 servings salt and pepper to taste
• 4 large tomatoes sliced

Equipment

• frying pan

Directions

1. Arrange tomato slices on a platter; sprinkle with lime juice.
2. Warm oil in a small pan over moderate heat.
3. Add cumin, fennel and chili pepper; cook for 30 seconds.
4. Remove from heat, discard pod and cool.
5. Spoon seasoned oil over tomatoes, sprinkle with cilantro, salt and pepper.