Ingredients

Method

• 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

Ingredients

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