Ingredients

200g cherry tomatoes, quartered
4 spring onions, trimmed and finely chopped
1 garlic clove, peeled and chopped
400g can black-eye peas, drained and rinsed
juice of 1 lemon
2 tbsp chopped fresh coriander

Method:

Mix all the ingredients together, cover and chill until required.

Makes 175 ml. Keeps for 3 days in the fridge.

This recipe is owned and copywritten by GILLIAN McKEITH Copyright 2005.