Cantaloupe salsa
(serves 2 as a sauce)
200 g cantaloupe, diced
150 g tomatoes, chopped finely
1 large clove garlic
1 tbsp tomato puree/paste
fresh lemon thyme (because I had it to hand - feel free to use coriander or another herb o' choice)
1 tbsp white wine vinegar
Combine all the ingredients. Use the hand blender to blitz a tiny portion of it, and then redistribute - this will help make it 'stick' together.
Calories: about 100
This was absolutely brilliant with the prawn frittata - I highly recommend it as a brunch or lunch dish - or maybe a late summer evening like we had earlier this week. Prosecco would not go amiss either.
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