This makes a great side dish for steak or any Mexican food. Excellent in a posh fajita. I normally leave the garlic out as I find the taste of raw garlic very harsh. If you want garlic, use about half a clove, grated or finely minced. The photo shows the salsa served with chilli con carne and mixed salad leaves.
Ingredients
- handful of cherry tomatoes, enough for 2 people
- 1 small shallot, finely chopped
- bunch or coriander, chopped
- 1 lime
- 1 red chilli, de-seeded and finely chopped
- salt & pepper
Method
- Chop each tomato into 4 pieces, add the coriander, shallot and chilli. Season with salt and freshly ground black pepper.
- Squeeze half of the lime into the salsa, adjust the seasoning and add extra lime if required.
Serves 2.
This is a tasty and chunky soup which takes 20 minutes to prepare from start to finish. I don’t add any pasta, but you could add some spaghetti or macaroni if you like.
Ingredient
- 2 leeks, halved and sliced (or use 2 onions, chopped)
- 2 sticks of celery, chopped
- 2 cloves garlic, minced
- selection of vegetables, chopped (I used a red pepper, 1/2 courgette, some green beans and a handful of frozen peas, but you can please yourself)
- 1 litre chicken stock
- 2 tbsp tomato purée
- 400g can borlotti beans
- fresh flat-leaf parsley
- 2 tbsp pesto
- parmesan cheese, grated
Method
- Fry the onion, celery and garlic in some olive oil for 2/3 mins. Add a good splash of the veg stock, cover, and cook until the celery has softened.
- Add the remaining stock, tomato purée, beans and vegetables, then season with salt and freshly ground black pepper. Simmer for about 5 minutes until the vegetables are tender.
- Stir through the pesto then check the seasoning, adjust if necessary. Garnish with the Parmesan cheese.
Serves 2-3.
