RECIPE

Pineapple salsa with chickpea pancakes

Ingredients

1 medium pineapple

1 red pepper

4 chopped tomatoes

Chopped cucumber (optional)

1 shallot

Chilli deseeded and finely chopped

Coriander

3 tblsp lime juice

¼ tsp salt

Method

Prepare the pineapple and chop finely.
Finely chop the shallot and chilli.
Chop the pepper, tomatoes and the cucumber if using
Mix all the chopped vegetables and fruit together.
Chop the coriander leaves and add to the salsa, stirring in the salt and lime juice.
Serve with chickpea or chestnut pancakes or with salad. Add avocado, brown lentils or a poached egg for something more substantial.

Discover the power of food to transform your health

Book a FREE chat

I see clients online and at my Eastbourne clinic

© 2020 Nutrition Matrix Ltd T/A Helen Maxwell Nutrition | All rights reserved |

Design and branding

Tim Mulkern Design