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
fresh basil
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.

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