Makes: 1 bowl of salsa
1 clove of garlic, very finely chopped
1 medium onion, very finely chopped
3 large tomatoes, very finely chopped
1 lime, juiced
1 tablespoon chopped fresh coriander
1/2 teaspoon of chilli powder
3 pinches of salt and pepper
1/2 teaspoon cumin
Prep: 15 mins | Extra time: 30 mins, marinating
Mix all together and enjoy
For best results, leave for 30 minutes to marinate.
2 ripe avocados
1/2 red onion, finely chopped
1 tomato, chopped or a spoonful or salsa
1 teaspoon of ground cumin
1/2 lime, juiced
2 garlic cloves, minced or through a garlic press
Salt to taste
Pref: 10 mins | Extra time: 1 hour, chilling
Cut the avocados in half and remove the stone. Using a knife, slice the avocado flesh lengthways and crossways to make little squares, scoop it from the skin into a bowl and then mash them using a fork or masher.
Add the remaining ingredients, mix it together and add salt to taste if required.
Chill for 1 hour before serving to allow flavours to marinate.
Tip: Push the stones into the mix to stop browning. Remove before serving.
a pinch of pepper and a pinch of salt
1 whole garlic, crushed
500g Greek strained yoghurt
60ml of olive oil
a little bunch of dill finely chopped
Prep: 15 mins
Peel cucumber, grade a place in a strainer. Squeeze out excess water from the cucumber and place in a mixing bowl.
Add pepper, salt, yoghurt and mix.
Slowly add 1 tablespoon of olive oil and stir. When the oil dissolves add another tablespoon and repeat until 3 tablespoons are added.
Add crushed garlic and stir. Add more garlic if required.
Add dill and mix.
Spoon into a serving bowl and place an olive or sprig of find in the middle for decoration or drizzle with some olive oil.
Leave to refrigerate.
450g whole baby beetroot
A bunch of coriander
2 tbsp plain low fat natural yoghurt
2 tbsp lemon juice
Pinch of salt and petter
Throw all ingredients into your processor and blend
450g of plain natural low fat yogurt
2 cloves of garlic, finely crushed
3 tsp of mint sauce
1 tsp of curry powder
1 tbsp of chopped mint
1/2 cucumber, finely sliced
For over 10 years Middlesbrough has been a Fairtrade Town and has ran a full range of events and campaigns. Middlesbrough successfully renewed its Fairtrade status in March 2018.
Middlesbrough Food Power is working to tackle the rising level of food insecurity across Middlesbrough, by supporting people with effective advice, useful skills and a strong support network. Creating an easy sign posting tool and confidence throughout organisations and individuals wanting to make a change throughout Middlesbrough.
This year’s Town Meal is on Saturday 15th September 12 – 4pm in Centre Square, Middlesbrough between the Town Hall and MIMA.
The Town Meal is a celebration of the growing projects that have run throughout the year, with community groups and individual families reaping the rewards of growing their own fruit and vegetables in locations across the town. Donations of this produce go towards the Town Meal which is cooked by school cooking staff from Middlesbrough schools. The meal is free to all who attend.