Sweetcorn & feta salsa
Sweetcorn, canned, drained
150 g, drained if canned, defrosted if frozen
3 medium, sliced
Chilli, Green or Red
1 individual, deseeded and finely chopped
1 medium, finely grated zest and juice
½ teaspoons, level
2 tablespoons, chopped, plus extra to garnish
Light Feta Cheese
40 g, crumbled
1 pinch, and freshly ground black pepper to season
- Toast the coriander seeds in a dry pan over a medium heat, shaking the pan frequently, for 2 minutes or until the seeds are golden. Remove from the heat and grind the seeds with a pestle and mortar.
- Place the sweetcorn in a bowl and add the ground coriander, spring onions, chilli, lime juice, paprika and fresh coriander. Season and stir to mix. At this stage, the salsa can be covered and stored in the fridge for up to 24 hours.
- Preheat the oven to gas mark 4/180°C/fan 160°C. Split the Weight Watchers White Pitta Breads in half and slice each half into 5 strips. Place on a baking tray and bake for 10 minutes.
- Divide the sweetcorn salsa between 4 bowls and top each with 10g feta. Garnish with coriander and serve with the Pitta strips.