For supper, I went for a beetroot salsa to accompany some fish I’d got hold of (again…from the discount aisle – two lovely bits of trout reduced from £4 to £2)
Ingredients (to make salsa for 2)
2 tablespoons of lemon juice
2 tablespoons of finely chopped mint (fresh)
4 finely cut spring onions
1 tablespoons of oil
Dice the beetroot, and then finely cut the mint and spring onions.
Add everything to the lemon juice and oil and stir it up into a phenomenal salsa.
I pan fried the trout, and while it was cooking, mixed together some crème fraiche and horseradish sauce as an accompaniment. Being the budget-cooker I am, I served the fish and salsa with leftover broccoli and beans from lunch.