Name: Chargrilled red pepper and tomato salsa
Prep time: 15 minutes
Cook time: 30 minutes
Yield: 6
Ingredients: 3 red peppers, deseeded and quartered; 2 red onions, cut into wedges; 200g ripe tomatoes, chopped; 1 heaped tbsp tomato puree; 1 tsp ground cumin; 1 tsp oregano; pinch chilli flakes (or 1 small fresh chilli, finely chopped); 25g coriander, finely chopped; 1 carrot, cut into batons; 6cm cucumber, cut into batons; 1 yellow pepper, cut into batons

This tasty dip is made with peppers and cherry tomatoes, then blended with spices, garlic and coriander.

Serves

Prep

15 minutes

Cook

30 minutes

Nutritional Information:

Each 218g serving contains (excludes serving suggestion)

KCal: 65
Carbs: 10.6g
Fibre: 4.6g
Protein: 2.1g
Fat: 0.6g
(Low)
Saturates: 0.1g
(Low)
Sugars: 9.6g
(Low)
Salt: 0.04g
(Low)
Fruit/Veg Portion: 2

What makes a healthy, balanced diet?

Ingredients

3 red peppers, deseeded and quartered
2 red onions, cut into wedges
200g ripe tomatoes, chopped
1 heaped tbsp tomato puree
1 tsp ground cumin
1 tsp oregano
pinch chilli flakes (or 1 small fresh chilli, finely chopped)
25g coriander, finely chopped
1 carrot, cut into batons
6cm cucumber, cut into batons
1 yellow pepper, cut into batons

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Method

Step 1

Preheat the oven to 190°C/ gas mark 5.

Step 2

Roast the peppers and onions for 25-30 minutes, turning occasionally to ensure even cooking.

Step 3

Remove any charred pieces and discard. Reserve half the peppers and onions, then add the other half to a blender with the tomatoes, tomato puree, cumin, oregano and chilli flakes. blend until smooth.

Step 4

Chop the rest of the onion and red pepper, then stir into the blended ingredients along with the fresh coriander. Stir in the remaining ingredients and serve with the vegetable sticks.

Recipe tips

You could use any colour peppers. Also delicious served with pitta bread fingers.
The salsa also works well as an accompaniment to grilled meat or fish. Or try adding some to your favourite sandwich or wrap.