I recently whipped up this colourful bowl to go with a barbecue meal and loved it so much, I just had to post it! It’s simple. It’s fresh. It features seasonal produce and is quick to whip up! Best of all, it used up all the odds and ends of my veggies for the week. Your meals don’t need to be full of expensive ‘superfood’ ingredients that one can barely pronounce, health is about doing the best with what you’ve got available to you. Plus, all foods are ’super’ in their own right!  Give it a whirl and let me know if you make it! Tag #optimahealth with all your creations.

Summer Salsa

Serves 2-3

Ingredients:

  • 2 cobs of corn, steamed (I simply microwave them for 3 minutes in the husk).
  • 1 red capsicum, diced.
  • 1 punnet grape or cherry tomatoes, sliced into halves.
  • 1/4 red onion, diced.
  • 1/4 rectangular wedge haloumi – roughly 3 thick slices.
  • 1 handful mint, roughly chopped.
  • 1 handful coriander, roughly chopped.
  • 1 handful basil, roughly chopped.
  • 1 handful pitted kalamata olives, sliced into halves.
  • 1 avocado, diced.
  • Olive oil, drizzle.
  • Salt and pepper, to taste.

Method:

  1. Heat a pan. Place the sliced haloumi side down and cook until browned. Flip and cook the other side until browned. Remove from the pan and allow to cool.
  2. Remove the husks from the steamed corn. Cut into halves and then using a knife, shave the kernels off.
  3. In a bowl, combine the corn kernels, capsicum, tomatoes, onion, olives, avocado and mix well.
  4. Add the herbs and mix well.
  5. Season with salt and pepper and add a drizzle of olive oil. Mix well.
  6. Enjoy!

Notes:

*I have made multiple versions of this salsa and on different occasions have made a version with added mango and another version with added nectarine. You can make it your own.

**This salad paired well with fish, but would go well with anything really.

***You can change up the herbs if you do not like a particular one or don’t have it on you.