Pickled jonjoli – 500 g
Vinegar – 2tspn
Oil - 2tspn (better use unrefined sunflower oil)
Onion – 100 g
Coriander and salt to taste
Pour oil and vinegar over jonjoli. Add tiny onion rings and chopped coriander to your taste and gently mix. This salad made from jonjoli goes well with fried dishes.