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Corn fritters with mango-and-black bean salsa served with Mexicola

15 minutes

Poached sun-blushed tomatoes with hummus

Serves 4

Difficulty Easy

Ingredients

2 T olive oil
4 large tomatoes
½ cup sundried tomatoes
6 cloves garlic
1 chopped fresh chilli
A handful of fresh basil
Swirl of hummus
Crusty bread

Method

Place a pan over a medium to low heat and add olive oil. When hot, add large tomatoes and sundried tomatoes and sizzle briefly before adding cloves garlic, chopped fresh chilli and a handful of fresh basil.
Once theskin starts to peel away from the tomatoes and they become slightly softer, remove from the heat. Serve in a shallow bowl with the reserved juices and a generous swirl of hummus. Mop up with plenty of crusty bread.

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Corn fritters with mango-and-black bean salsa served with Mexicola

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Poached sun-blushed tomatoes with hummus

Poached sun-blushed tomatoes with hummus

Ingredients

Method