Healthy recipes: how to make a smoky red pepper and goji relish | London Evening Standard

Healthy recipes: how to make a smoky red pepper and goji relishPerfect with hamburgers or on a cheeseboard, says Beverley HicksBeverley Hicks

This fruity relish has an unusual smoky flavour from the paprika and a gentle heat from the ginger. It goes well with hamburgers and chicken and is a real favourite on a cheeseboard with extra goji berries alongside for nibbling on.

Ingredients (makes about 250ml)

1 teaspoon coconut oil

2 banana shallots, finely diced

3 garlic cloves, minced

1 fat thumb of ginger, minced

2 sticks of celery, finely chopped

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240g jar roasted red peppers, finely chopped

100g Sevenhills Wholefoods Organic Goji Berries

2 teaspoons smoked sweet paprika

Juice of half a lemon

100ml unfiltered apple cider vinegar

25g coconut palm sugar

½ teaspoon Himalayan pink salt

½ teaspoon freshly ground black pepper

Method

Melt the coconut oil in a medium-sized saucepan. Add the shallots, garlic, ginger and celery and sauté for 2-3 minutes until the vegetables are soft.

Tip in the red peppers, goji berries and paprika and add the lemon juice, apple cider vinegar and coconut palm sugar, salt and pepper. Mix well, bring to the boil and simmer for 10-15 minutes until thickened. Taste the relish and adjust the seasoning if necessary. Put into a screw top jar and store in the fridge for up to two weeks.

Find more of Beverley's recipes here. Follow her on Instagram @thelittlechelseakitchen for more inspiration.