4 red peppers, seeded and chopped
1 large onion, chopped
5ml/1tsp olive oil
1 garlic clove, crushed
1 small red chilli, sliced
45ml/3tbsp tomato puree
900ml/1.5 pints, chicken stock
Finely grated rind & juice of 1 lime
Salt & Black pepper
Cook the onions and peppers gently in the oil in a covered saucepan for about 5 minutes, stirring the pan occasionally, until softened.
Stir in the garlic and then add the chilli with the tomato puree. Stir in half the stock, and then bring to the boil. Cover the pan and simmer for 10 minutes.
Cool, then puree in a food processer or blender. Return to the pan, adding the remaining stock, the lime rind and juice, and seasoning
Bring the soup back to the boil. Serv e with a few strips of lime rind.
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
3 EASY DIPS
450g of plain natural low fat yogurt
with one of the following:
2 cloves of garlic, finely crushed
3 tsp of mint sauce OR 1 tbsp of chopped mint
1 tsp of curry powder
1/2 cucumber, finely sliced