Salsa four ways

A fine way to bring a jolt of low-cal flavour to a Fast Day plate. A good salsa is all about the balance and freshness of ingredients, though it needn’t rely on the classic union of tomatoes and onions. Salsa simply means sauce, so you can riff on the theme.

Classic tomato


300 g ripe tomatoes, skinned, deseeded and chopped
½ red onion, finely chopped
1 Tbs white wine vinegar
2 tsp lime juice
pinch of caster sugar
pinch of chilli flakes
basil leaves, torn
salt and pepper



200 g watermelon, de-seeded and
diced 2 spring onions, finely chopped
1 yellow pepper, deseeded and finely
handful coriander, chopped
juice of half a lime
salt and pepper

Fennel and cucumber


1 cucumber, peeled, deseeded and
1 fennel bulb, finely diced
½ red onion, finely diced
handful of coriander, chopped
1 Tbs white wine vinegar
1 Tbs lemon juice
salt and pepper

Roast tomato with chilli


3 ripe tomatoes, peeled and de-seeded
1-2 whole green chillies
½ small onion, chopped
2 garlic cloves, peeled and finely chopped
¼ tsp caster sugar
rock salt and freshly ground pepper
3 Tbs chopped coriander
squeeze of lemon


Heat oven to 200˚C/400˚F. Bake the tomatoes, chillies and onion till just charred.
When cooled, deseed the chillies and pound with garlic, sugar and rock salt.
Add this mixture to the tomatoes and crush with a fork.
Add coriander, lemon juice and the baked onion, and season with pepper.