Sweetcorn, fennel and chilli salsa
From the Field Kitchen
-
30 Minutes
-
Serves 2
25 Minutes
Serves 6
What you'll need…
- 1 Aubergine
- A Handful of cherry vine tomatoes
- 1 Garlic clove
- 1 Red chilli
- 2 Tablespoons olive oil
- 2 Tablespoons red wine vinegar
- 1 Bunch of basil
The method
1
Thinly slice your aubergines and brush them with olive oil. Grill for 3 minutes on each side.
2
Roughly chop the tomatoes, garlic and chilli and mix together along with the olive oil and red wine vingear. Allow to stand for 5 minutes.
3
Layer the aubergine on a platter and pour over the tomatoes (and their juices). Finally, roughly chop the basil and sprinkle over the top. Enjoy!
Recipe from BBC Good Food.
