Instead of providing regular store-bought crisps and dip the next time you have people over, why not make this tomato salsa and tortilla chips recipe!

SERVES 6 // COOK TIME ± 45 mins

INGREDIENTS
2 cups tomatoes of different colours, halved
2 red onions, finely chopped
1 cup diced cucumber
1 jalapeño, sliced
50 ml red wine vinegar
100 ml extra-virgin olive oil
Juice and zest of 1 lime
Salt and pepper
2 yellow peppers, diced
2 avocados, cubed
20 g coriander, chopped
10 g basil, chopped
10 g mint, chopped
For the tortilla chips
6 tortillas, each cut into 8 pieces
2 tbsp olive oil
Paprika, to dust

METHOD
1. Preheat oven to 180°C.
2. Combine the tomatoes, onions, cucumber, jalapeño, vinegar, 70 ml olive oil, and lime zest and juice in a bowl. Season well.
3. Heat the remaining olive oil in a pan over high heat and cook the yellow pepper until soft and slightly charred. Add the pepper to the salsa. Leave to marinate for 20 minutes, then add the avo, coriander, basil and mint.
For the tortilla chips
1. Place the tortillas on a baking tray and lightly brush with olive oil. Sprinkle paprika on top and place in the oven for 10–12 minutes or until crisp.
2. Remove from the oven and serve with the salsa.

Low-carb but still packing all the flavour, this Mexican pulled chicken on brinjal steaks recipe is one for the healthy books!