Spicy Tomato Dip

Cooking time
Serves4-6 people
Vegetarians

This Greek-inspired dip is the perfect companion for our Courgette & Halloumi Falafels and warm pittas.

2 ratings

Ingredients

  • 1 onion, coarsely grated
  • 200g tomato puree
  • 250g fresh tomatoes, halved, deseeded and finely chopped*
  • A large handful fresh parsley and/or mint, finely chopped
  • ½ fresh chilli, finely chopped (more or less, to taste)
  • 1 lemon, juice and zest
  • A good pinch of sea salt and freshly ground pepper
  • A drizzle of olive oil
  • Mint

*To de-seed, just spoon the seeds and juice out of each tomato halve with a teaspoon but save it – it’s a brilliant salad dressing. Just add a drop of olive oil and a pinch of salt.

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Method

1. This couldn’t be easier: just mix everything together. It’s best if you can let it chill in the fridge for a few hours before serving, to get all those flavours mingling, but it’s pretty darn good straight-away, too.
2. Serve cold or warm, whatever takes your fancy.
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