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  <!DOCTYPE html>
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- <html>
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  <head>
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- <title>Moroccan-style Tomato Salad Recipe</title>
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- <meta charset="UTF-8">
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- <!-- Define microdata vocabulary -->
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- <meta itemprop="name" content="Moroccan-style Tomato Salad Recipe">
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- <meta itemprop="description" content="A salad that's the perfect accompaniment to summer grills.">
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- <meta itemprop="recipeYield" content="4 servings">
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- <meta itemprop="cookTime" content="20 minutes">
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- <meta itemprop="prepTime" content="15 minutes">
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- <meta itemprop="totalTime" content="35 minutes">
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- <meta itemprop="recipeCategory" content="Salads">
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- <meta itemprop="recipeCuisine" content="Moroccan">
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  </head>
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  <body>
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- <h1>MOROCCAN-STYLE TOMATO SALAD</h1>
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- <h2>Ingredients</h2>
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- <ul>
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- <li><span itemprop="ingredients">200g tinned chickpeas</span></li>
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- <li><span itemprop="ingredients">½ tsp ground cumin</span></li>
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- <li><span itemprop="ingredients">½ tsp cayenne</span></li>
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- <li><span itemprop="ingredients">½ tsp ground coriander</span></li>
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- <li><span itemprop="ingredients">Olive oil</span></li>
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- <li><span itemprop="ingredients">1 kg mixed ripe tomatoes</span></li>
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- <li><span itemprop="ingredients">½ cucumber</span></li>
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- <li><span itemprop="ingredients">4 spring onions</span></li>
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- <li><span itemprop="ingredients">1 green chilli</span></li>
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- <li><span itemprop="ingredients">1 small lemon</span></li>
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- <li><span itemprop="ingredients">½ small bunch of dill</span></li>
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- <li><span itemprop="ingredients">½ small bunch of coriander</span></li>
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- <li><h3>Dressing</h3></li>
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- <li><span itemprop="ingredients">4 tbsp extra-virgin olive oil</span></li>
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- <li><span itemprop="ingredients">1 tbsp lemon juice (plus juice reserved from zested lemon)</span></li>
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- <li><span itemprop="ingredients">2-3 tsp harissa</span></li>
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- <li><span itemprop="ingredients">2-3 tsp balsamic vinegar</span></li>
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- <li><span itemprop="ingredients">½ tsp sumac</span></li>
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- </ul>
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- <h2>Instructions</h2>
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- <p>Preheat the oven to 190°C. Tip the chickpeas into a small roasting tin, add the cumin, cayenne, coriander and 1 tablespoon of olive oil, and season.
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- Mix to coat the chickpeas in the spices, then roast in the oven for about 20 minutes, until golden and crisp.</p>
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- <p>Meanwhile, prepare the tomatoes, slicing the larger ones and cutting any cherry tomatoes into halves or quarters. Arrange on a large platter. Peel and thinly slice the cucumber, then tuck among the tomatoes. Trim and thinly slice the spring onions and chilli. Peel and finely slice half the lemon zest, then scrunch with a pinch of salt and a squeeze of lemon juice, then scatter over salad with spring onion and chilli. Roughly chop herbs and set aside.</p>
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- <p>To make dressing, combine extra-virgin olive oil, with one tablespoon of lemon juice (from the zested lemon), harissa and vinegar and season well. Taste, adding more harissa or juice as needed. Scatter the herbs and toasted chickpeas over the salad, spoon over the dressing, sprinkle with the sumac and leave the salad to sit for 10 minutes, allowing the flavours to mingle, before serving.</p>
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- <h2>Nutritional Information</h2>
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- <ul>
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- <li><span itemprop="calories">181 cals</span></li>
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- <li><span itemprop="fatContent">14.3g fat (2g sat fats)</span></li>
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- <li><span itemprop="proteinContent">2.5g protein</span></li>
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- <li><span itemprop="carbohydrateContent">10.9g carbs</span></li>
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- <li><span itemprop="sugarContent">10.6g sugars</span></li>
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- <li><span itemprop="sodiumContent">0.26g salt</span></li>
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- <li><span itemprop="fiberContent">3.4g fibre</span></li>
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- </ul>
 
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  </body>
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  </html>
 
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  <!DOCTYPE html>
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+ <html lang="en">
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  <head>
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+ <meta charset="UTF-8">
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+ <title>Moroccan-Style Tomato Salad</title>
 
 
 
 
 
 
 
 
 
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  </head>
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  <body>
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+ <h1 itemprop="name">Moroccan-Style Tomato Salad</h1>
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+ <p itemprop="description">A salad that's the perfect accompaniment to summer grills.</p>
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+ <div itemscope itemtype="http://schema.org/Recipe">
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+ <span itemprop="recipeYield">Serves 4</span>
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+ <ul>
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+ <li>
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+ <span itemprop="recipeIngredient">200g tinned chickpeas</span>
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+ </li>
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+ <li>
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+ <span itemprop="recipeIngredient">½ tsp ground cumin</span>
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+ </li>
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+ <li>
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+ <span itemprop="recipeIngredient">½ tsp cayenne</span>
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+ </li>
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+ <li>
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+ <span itemprop="recipeIngredient">½ tsp ground coriander</span>
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+ </li>
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+ <li>
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+ <span itemprop="recipeIngredient">Olive oil</span>
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+ </li>
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+ <li>
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+ <span itemprop="recipeIngredient">1 kg mixed ripe tomatoes</span>
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+ </li>
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+ <li>
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+ <span itemprop="recipeIngredient">½ cucumber</span>
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+ </li>
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+ </ul>
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+ <ol>
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+ <li>
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+ <span itemprop="step">Preheat the oven to 190°C. Tip the chickpeas into a small roasting tin, add the cumin, cayenne, coriander and 1 tablespoon of olive oil, and season.
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+ Mix to coat the chickpeas in the spices, then roast in the oven for about 20 minutes, until golden and crisp.</span>
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+ </li>
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+ <li>
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+ <span itemprop="step">Meanwhile, prepare the tomatoes, slicing the larger ones and cutting any cherry tomatoes into halves or quarters.
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+ Arrange on a large platter. Peel and thinly slice the cucumber, then tuck among the tomatoes. Trim and thinly slice the spring onions and chilli. Peel and finely slice half the lemon zest, then scrunch with a pinch of salt and a squeeze of lemon juice, then scatter over salad with spring onion and chilli. Roughly chop herbs and set aside.</span>
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+ </li>
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+ </ol>
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+ </div>
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  </body>
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  </html>