Ingredients
1 red onion
1–2 garlic cloves
200 g watermelon
10 cm cucumber
2 tsp freshly squeezed lemon juice
2 tbsp Dansukker Fructose
50 ml basil, finely chopped
50 ml parsley, finely chopped
2 tbsp oil
1 tbsp vinegar
Instructions
Chop the tomatoes, onion and garlic. Peel and chop the melon. Dice the cucumber. Combine all the ingredients. Combine the lemon juice, fructose, basil, parsley, oil and vinegar and pour over the chopped mixture. Stir. Refrigerate until ready to serve.
Serve the lamb chops with the tomato salsa and/or the rosemary sauce, accompanied by roast potato wedges and boiled beans if desired.
The tomato salsa is also delicious served with other meat, for instance grilled chicken or fried or grilled fish.
Pour the salsa into sterilised jars. Seal. Keeps in the fridge for about 2 weeks.
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