Ingredients

Method

• 4 ripe peaches
• A selection of tomatoes such as Mediterranean vine and rosa tomatoes, alternately quartered and slic
• 1 fresh chilli, sliced
• juice and zest of 1 lemon or 2 limes
• 1 small red onion, chopped
• 2 T chopped flat-leaf parsley
• 2 T extra virgin olive oil
• 4 T red-wine vinegar
• sea salt and freshly ground black pepper, to taste

Method

Ingredients

Cut the peaches in half, catching the juices in a salad bowl. Add to the bowl, along with the remaining ingredients, and toss to coat with the oil and vinegar.

Serve at room temperature. Per serving: 721.3 kJ, 2.4 g protein, 8 g fat, 21.9 g carbs

TASTE’s take:

Serve this vibrant salsa as a salad with grilled meats or roast chicken. Jazz it up with black beans or use watermelon instead of peaches.