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Lamb burger with tzatziki, roasted red pepper and coriander sprouts

25 minutes

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25 minutes

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Caldeirada – Portuguese fish stew

About 1 hour

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Avocado recipes

Mexican spiced chicken with tortilla pasta and avocado

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Fish recipes

Steamed Asian fish on soy-dressed padthai noodles

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Spicy black bean and mint pate

Tomato, olive, peach and parsley salsa

5 minutes

Tomato, olive, peach and parsley salsa

By TASTE

Serves 4

Difficulty Easy

Prep Time 15 minutes

Cooking Time 5 minutes

Ingredients

4 ripe peaches
2 tomatoes, finely diced
1 red onion, finely diced
1 red pepper, chopped
70 g black olives, roughly chopped
½ jalapeño chilli, deseeded and finely chopped
2 T coriander, chopped
10 g Italian parsley, roughly chopped
juice of 1 lime
sea salt and freshly ground black pepper, to taste

Method

In a medium to hot pan, lightly char the skin of the peaches. Once cooled, stone and roughly chop into chunks. Combine with the remaining ingredients, season to taste and allow to infuse for 1 hour before serving.
Per serving: 558.5kJ, 2.7g protein, 2.4g fat, 23.8g carbs

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Tomato, olive, peach and parsley salsa

Tomato, olive, peach and parsley salsa

Ingredients

Method