On chicken, fish or indeed anything,
I’ll have mine with warm rustic bread,
For a very quick & tasty lunch,
Yum, yum, yum.
Grape And Caper Salsa
325g red seedless grapes, halved
45g capers, drained and rinsed
1 shallot, finely chopped
2 tablespoons chopped fresh parsley
1 tablespoon olive oil
salt and black pepper to taste
Stir together grapes, capers, shallot, parsley and olive oil in a bowl; season to taste with salt and pepper and set aside.
Fennel Cucumber & Avocado Salsa
1 large fennel bulb, diced
1 cucumber, diced
1 avocado, peeled, pitted and diced
1/2 red onion, chopped
1 bunch coriander, chopped
2 tablespoons honey
3 tablespoons fresh lemon juice
salt and pepper to taste
Combine the fennel, cucumber, avocado, red onion, coriander, honey, lemon juice, salt and pepper in a bowl. Allow mixture to sit 20 minutes before serving.