Salsa

¼ cucumber

2 ripe tomatoes

1-2 spring onions

Small handful of mint leaves and parsley – chopped

1 x 10ml spoon olive oil

1 lemon

Chopping board, sharp knife, kitchen scissors, mixing bowl, lemon juicer, small bowl, measuring spoons, mixing spoon, serving dish.

1. Chop the cucumber and tomato into small chunks.
2. Finely chop the parsley and mint.
3. Cut the spring onions into small pieces, with the knife or scissors.
4. Halve the lemon, use the juicer to squeeze the juice from one half and pour it into a small bowl.
5. Place all the chopped ingredients into a mixing bowl and add the olive oil and 1x 5ml spoon of the lemon juice.
6. Mix all the ingredients together.
7. Cover and leave in the fridge for 1 hour before eating.

• Serving suggestion: Serve with grilled tortilla bread cut into triangles, nachos or Mexican-style pockets. 
• Turn up your flavour: You could use a small can of chopped tomatoes instead of fresh tomatoes, or you could grate the cucumber instead of chopping it.  Try adding a 10ml spoon of raisins to add sweetness.
• Food skills: Check out our food skills videos to help understand the key skills used in this recipe. 

Be ingredient aware!

Check for any food allergy, intolerance, special dietary requirement or religious/cultural reasons for not handling or eating the ingredients in this recipe. 

You may need to modify the recipe accordingly. Always check food labels for allergens, and suitability for vegetarians and vegans.

For full guidance and up-to-date information on the 14 allergens, please visit the Food Standards Agency (FSA) website. 
  

Nutritional information

This recipe serves two portions based on portion size guidance for 11-18 year olds , if serving to younger children then they may require a smaller portion and if serving to adults, they may require a bit more. 

Why not use the Explore Food calculator, the British Nutrition Foundation's free online nutritional analysis programme, to calculate the nutritional information for other recipes?