Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
Put the onion, sugar, salt and lime juice in a bowl and toss together. Heat a griddle pan or BBQ to hot. Grill the tomatoes, turning until charred then drop into a bowl and cover. Do the same with the chillies.
Remove as much of the skin as possible from the tomatoes and chillies and discard (don’t worry if there’s a little left on). Roughly chop the tomatoes and finely chop the chillies, discarding the stems. Add both to the onion bowl, toss and leave for at least 30 minutes for all the flavours to meld. Serve with tortilla chips for scooping.
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