Zingy Salsa

Ingredients:

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

Method:

1. Finely dice and deseed the vegetables to reduce moisture.
2. Combine all ingredients in a bowl, mix and season with pepper to taste.
3. Cover and refrigerate for at least 1 hour to let the flavours develop.

Serving suggestions:

• Enjoy with vegetable sticks and oven-toasted pita bread.
• Add on top of a roasted jacket potato with grated reduced-fat cheese and a dollop of reduced-fat Greek yoghurt.