Cheesy garlic bread wedges
A wonderfully gooey version of garlic bread with jarlsberg
Chunky tomato & avocado salsa
Serves 15
Easy
Prep:
No cook
This fresh and tangy vegetarian side dish makes a great addition to a Mexican dinner party banquet
Skip to ingredients
For the dressing
- 150ml/ ¼ pint extra-virgin olive oil
- juice 5 limes(100ml/3½fl oz)
- small bunch corianderroughly chopped
- 2 tbsp honey
- 1 garlic clovecrushed
- 2 tbsp pickled jalapeño pepperchopped
For the salsa
- 6 avocadosstoned and chopped into chunks
- 2 cucumberdeseeded and chopped into chunks
- 1.5 kg/ 3lb 5oz cherry tomatohalved
Nutrition: per serving
- kcal234
- fat22g
- saturates4g
- carbs7g
- sugars6g
- fibre3g
- protein2g
- salt0.1glow
Method
step 1
To make the dressing, whisk together the olive oil, lime juice, coriander, honey, garlic, jalapeño peppers and some salt and pepper, then set aside. Combine the salsa ingredients, toss with the dressing and serve.
