Hooked on cooking …salsa for the burgers

Something to serve as a side or as a topping on your burgers :

Pineapple and Sweetcorn Salsa

1 x 432g tin pineapple pieces,

drained

*2 red chillies, de-seeded and finely chopped

3(ish) spring onions, finely chopped

small bunch of coriander, leaves only, chopped

finely

(if fresh not available, ½ tsp of ground coriander)

salt and black pepper

50g sweetcorn (defrosted if frozen)

Put the pineapple pieces into a bowl. Add the spring onions, coriander leaves and chillies, season with salt and black pepper, mix well.

Whiz a quarter of the mixture in a food processor until smooth. Add back to the remaining mixture and add the sweetcorn.

*If you know that chillies are too hot for your students, substitute with Romano peppers, chopped finely.

This salsa is quick, easy and colourful – a great way to practice knife skills for your budding chefs and it's also a great introduction of different flavour combinations.

Enjoy!