The light, fresh and spicy flavours of this traditional Mexican salsa pair perfectly with cooling dollops of ricotta and Pumpkin, Sunflower & Chia Baked Oat Thins. This is the perfect picnic recipe to be enjoyed on long hot day's at the park
1 cup of chopped shallots
½ cup of coriander, roughly chopped
¼ cup of fresh lime juice
2 small cloves garlic, minced
1-2 red chillies, deseeded and chopped
1 small tub of ricotta, to serve
Step 1.
Combine all ingredients, except ricotta, in a medium bowl and toss well
Step 2.
Season to taste with salt and pepper. Leave for at least 30 minutes for flavours to develop
Step 3.
Spoon pico de gallo onto Huntley & Palmers Pumpkin, Sunflower & Chia Oat Thins and top each with a dollop of ricotta.
