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The Blackcurrant Summer BBQ Salad


  • 4 Teaspoons of Caster Sugar
  • 200g Mr Jeffares Frozen Irish Blackcurrants
  • Handful of finely shredded Mint Leaves
  • 400g of skinned/seeded and diced Tomato flesh
  • 4 Spring Onions
  • 1 tablespoon of White Wine Vinegar


Place the blackcurrants into a pot with the caster sugar and the white wine vinegar. Allow this to simmer until the juices are running and the sugar is dissolved. This takes up to 3 minutes. Take the mixture off the heat and allow to cool. Add the shredded mint leaves, diced tomatoes and spring onions. Stir this well and then let sit for a minimum of 30 minutes. Add salt and pepper and stir briefly. Garnish the salad with mint and serve. Goes well with chilled glass of sauvignon blanc. 

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