- Recipes
- Herb Recipes
- John Torode's Chicken with Salsa Verde
- Fresh Coriander Pesto
- Giant Couscous Tabouleh
- Minty Chicken with Dill & Radish Potato Salad
- Simple Cheese and Herb Omelette
- Tarragon and Lemon Roasted Vegetables
- Thai Chicken Salad
- Three Tomato and Herb Salad
- Tomato & Coriander Dip
- Lamb
- Pho' Ga
- Pineapple
- Salmon
- Shortbread
- Trout
- Pheasant Casserole
- Classic Pizza Margarita
- Mint Tea
- Squash Risotto with Sage and Blue Cheese
- Spicy Tomato and Herb Spaghetti
- Turkey Burgers with Mint
- Salmon with Coriander Sauce
- John’s Chicken with Salsa Verde
- Sage Recipes
- Thyme & Lemon Thyme Recipes
- Herbs for All Cuisines
- Which Herbs?
Tomato & Coriander Dip
This simple Spanish style dip tastes great with simply roasted new potatoes, or spread bruschetta style on toasted bread. For a more spicy kick, add a little Tabasco sauce to taste. Either way it makes a simple dip for friends to serve as an appetiser.
Serves 4-6
Prep time 10 mins
Cook time none
Per Serving:
65 calories
0.7g protein
5.8g fat
0.8g saturated fat
0.02g salt
Counts for 1 of your 5-A-DAY
Ingredients
- 4 ripe tomatoes
- 1 (15g) pack coriander
- 30ml/2 tbsp olive oil
- 1 glove garlic, crushed (optional)
- salt and freshly ground black pepper
Method
- Boil the kettle. Place the tomatoes in a large heatproof bowl, cover with boiled water and leave to stand for a minute. Then drain, rinse in cold water and peel away the skins.
- Finely chop the tomatoes and place them in a small bowl. Roughly chop the coriander, discarding any tough stalks. Stir the coriander, olive oil and garlic (if using) into the tomatoes. Season to taste with salt and ground black pepper.
Cooks tip
For the roasted potatoes, place 500g baby new potatoes in a roasting tin, add a drizzle of olive oil and plenty of seasoning. Roast at 200oC/Fan180oC/400oF/Gas mark 6 for 25-30 mins or until wrinkled and tender.
