Ultimate tomato salsa

Posted on Jun 20, 2017 in Cooking
Ultimate tomato salsa


  • 4-6 medium tomatoes, peeled and finely chopped
  • 1/4 – 1/2 medium red onion, very finely chopped
  • 1 small garlic clove, crushed
  • Small splash of white wine vinegar
  • Squeeze of lime juice
  • Handful of fresh coriander, roughly chopped
  • Salt and pepper to taste

WW steak and black bean salad

Posted on Dec 18, 2015 in Cooking
WW steak and black bean salad


Haloumi and Asparagus skewers

Posted on Dec 15, 2015 in Cooking
Haloumi and Asparagus skewers
  • 2 bunches asparagus stalks
  • 350 gm haloumi
  • yellow or red capsicum sliced up
  • To serve: mint and lemon wedges

Grill everything with salt and pepper. makes 8 servings (skewers) 2 points each.


Chickpea and Lentil Salad

Posted on Nov 22, 2015 in Cooking


Womens Weekly Cookbook – Simply Salads

Chickpea and lentil salad

  • 3/4 cup (105g) sun-dried tomatoes, drained, coarsely chopped
  • 1/4 cup (60ml) olive oil
  • 1 tbsp lemon juice
  • 415 g canned brown lentils, rinsed, drained
  • 410 g canned chickpeas, rinsed, drained
  • 250 g silver beet, trimmed, finely shredded


  1. To make a dressing, blend or process ¼ cup of the sun-dried tomatoes, oil and juice until finely chopped.
  2. Place lentils, chickpeas, silver beet, half the dressing and remaining sun-dried tomatoes in a large bowl. Toss gently to combine, season to taste.
  3. Serve salad topped with remaining dressing.