Yes, before you say anything I am bitterly aware that it is not summer. The weather is getting me down, I’m sure a lot of you guys can relate, but instead of moping about with frizzy hair, chapped lips and winter skin that is just so very pale, I am making the sun shine from my kitchen with this summer salsa. It is clean, fresh and full of sunny vibezz.
So you will need:
- Cherry tomatoes: Fresh, ripe and ready to go, none of this squishy nonsense.
- Half a white onion and a handful of spring onion (optional)
- Handful of capers
- Generous handful of flat leaf parsley
- Toasted pine nuts
- Sesame seeds and pumpkin seeds
- Juice of one lime
- Olive oil
- Hazelnut oil / sesame oil
- Salt and Pepper
It’s pretty obvious now isn’t it? Chop the tomatoes into quarters, keep the seeds in it’s a much nicer flavour.
Finely chop the onion and spring onion.
Roughly chop the capers, I tend to leave a few whole as I just love the nice little salty burst you get from a whole caper. Roughly chop the parsley, you can use coriander if you prefer.
Place everything in a bowl with the mix of seeds and nuts that you choose. Give a generous twist of salt and pepper followed by the lime juice, a glug of olive oil and a splash of nut oil.
Voila! I love, love, LOVE this salsa with salad, salmon and quinoa. MMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMM
Happy Eating Brunchers!