Tomato & Coriander Dip

Tomato & Coriander Dip


• 4 ripe tomatoes
• 1 (15g) pack coriander
• 30ml/2 tbsp olive oil
• 1 glove garlic, crushed (optional)
• salt and freshly ground black pepper

Serves 6

Prep time 10 mins

Cook time none

Per Serving:
65 calories
0.7g protein
5.8g fat
0.8g saturated fat
0.02g salt

Counts for 1 of your 5-A-DAY


1. Boil the kettle. Place the tomatoes in a large heatproof bowl, cover with boiled water and leave to stand for a minute. Then drain, rinse in cold water and peel away the skins.
2. Finely chop the tomatoes and place them in a small bowl. Roughly chop the coriander, discarding any tough stalks. Stir the coriander, olive oil and garlic (if using) into the tomatoes. Season to taste with salt and ground black pepper.

Cooks Tip
For the roasted potatoes, place 500g baby new potatoes in a roasting tin, add a drizzle of olive oil and plenty of seasoning. Roast at 200oC/Fan180oC/400oF/Gas mark 6 for 25-30 mins or until wrinkled and tender.



Thai  Chicken Salad

Thai Chicken Salad

Giant Couscous Tabouleh

Giant Couscous Tabouleh

Tomato & Coriander Dip

Tomato & Coriander Dip

all recipes