Salsa

Ingredients:

• 2 firm medium sized tomatoes
• 1 small Lebanese cucumber
• 1 red onion
• 1 shallot
• 1 large jalapeno chilli minced
• 2 tablespoons fresh chopped coriander
• 2 tablespoons fresh lime juice
• Ground black pepper, to taste

Method:

1. Finely dice the vegetables (cucumber and tomatoes should be deseeded to reduce moisture)
2. Combine all ingredients in a bowl
3. Taste and season with pepper if necessary.
4. Cover with plastic wrap and refrigerate for at least 1 hour to ensure the flavours develop.

Serving Suggestions:

• Place salsa in a plastic cup with vegetable sticks and toasted pita bread
• Top a roasted jacket potato with salsa, grated reduced fat cheese and a dollop of reduced fat Greek yoghurt
• Toast pita bread, cut into wedges, top with salsa and grated reduced fat cheese. Grill until warm and cheese has melted, finish with a dollop of reduced fat Greek yoghurt