Goodbye boring, hello fiesta. Make every meal a party with this vibrant salsa #weightloss #recipe
Sticking to a diet is, for me, down to the F words.
No, not swearing at yourself in the mirror: I mean making sure your diet is filled with flavour and fun. And if you look up flavour and fun in the dictionary, it actually says salsa. (Well, it doesn’t. But it should).
Thank you Mexico, because your ripe, juicy tomatoes brought to life with a little heat, a touch of garlic and a zing of lime can transform dozens of dishes, from simple grilled chicken to griddled prawns to baked cod.
I make up a big batch at a time, pop it in a jar and dollop on just about everything for a day or two.
A favourite dish, though, is this well-rounded combination of whole wheat toasted pittas, grated Wensleydale (for creamy tang) and chunky chopped cucumber.
I don’t think the Mexicans eat a lot of Wensleydale but who cares? I love a multicultural lunch.
Mexican Salsa with Wensleydale and Cucumber Pittas
This salsa tastes better and better the more you leave it and makes a great lunchbox filler.
Serves 4 • Ready in 10 minutes
For the salsa:
¼ red onion, peeled (11 cals)
1 green chilli, deseeded (1 cal)
1 spring (green) onion (5 cals)
1 garlic clove, peeled (3 cals)
4 medium tomatoes or 20 cherry tomatoes, roughly chopped (45 cals)
1 tsp extra-virgin olive oil (27 cals)
a pinch of salt
juice of 1 lime (4 cals)
1 tsp tomato purée (paste) (5 cals)
handful coriander (cilantro) leaves (optional)
For each person:
30g Wensleydale cheese, grated
50g (5cm) cucumber, chopped
1 wholemeal pitta, quartered
• Place the red onion, chilli, spring (green) onion and garlic in a food processor and whizz until finely chopped. Add the tomatoes, olive oil, salt, lime juice, tomato purée (paste), coriander (cilantro) and 1 tablespoon water. Pulse again but leave the tomatoes chunky.
• Transfer to a bowl and check and adjust the salt if necessary. Leave to stand for as long as possible to allow the flavours to develop. This salsa keeps for up to 3 days in the refrigerator.
• Mix the Wensleydale and cucumber together and divide among the pittas. Drizzle the salsa over or dip if you prefer.