Turkish Pepper Salsa - 14g Carbs, 1g Fiber
Recipe By: Olive Magazine
Serving Size: 4
Preparation Time: 0:00
Categories: Condiment LowCal (Less than 300 cals)
LowerCarbs LowFat (Less than 30%)
Veggie
1 Tablespoon pomegranate molasses -- or to taste
1/2 red pepper -- finely diced
1/2 small cucumber -- seeded and finely diced
1 small red onion -- diced
1 small handful mint leaves -- roughly chopped, plus extra, to garnish
1 Tablespoon tomato puree
1/3 cup feta cheese -- crumbled (1 3/4 oz)
Put the red pepper, cucumber, red onion and mint in a bowl with the
remaining pomegranate syrup and tomato purée. Season with salt and mix
well. Slice the grilled [favorite] and spoon the salsa over. Sprinkle the crumbled feta and the extra mint leaves over each plate before serving.
Serves 4
ChupaNote: some of the comments on the BBC site excluded the tomato puree or replaced it with a handful of cherry tomatoes. I used tomato paste thinned with a few drops of olive oil and added a 1/2 cup chopped fresh parsley with the mint. I can see where the halved grape tomatoes would give a fresher taste.
Cuisine: "Turkish"
Source: "BBC Good Food"
S(Formatted by Chupa Babi): "Sept 2012"
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Per Serving (excluding unknown items): 88 Calories; 3g Fat (27.6% calories from fat); 3g Protein; 14g Carbohydrate; 1g Dietary Fiber; 11mg Cholesterol; 157mg Sodium
Exchanges: 1/2 Lean Meat; 1 Vegetable; 1/2 Fat
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