Recipe: Vicki Ravlich-Horan | Photography: Brydie Thompson
The perfect summer go-to dish. Serve with corn chips as a fresh dip, use as a healthy dressing that will liven the most boring salad, drizzle over BBQd lamb, beef or chicken, or my favourite – grilled halloumi.
1 cup tomatoes
½ red capsicum
1 chilli (optional)
1 spring onion or ¼ of a red onion
juice of ½ a lemon
1 tbsp avocado oil
pinch of salt
pinch of sugar
Finely chop the tomatoes, capsicum, chilli, onion and basil, or place them all in a food processor and chop. Mix in the lemon, avocado oil, sugar and season with salt.