Pico de gallo, also called salsa fresco, is a vibrant, chunky sauce of tomatoes, onion, chilli and coriander, with a splash of lime bringing it all together. This salsa is fantastic with guacamole or in a taco with refried beans and grilled prawns. Here I have served it with a simple dish of grilled haloumi and barbecued paprika chicken.
1 tbsp smoked paprika
1 tbsp vegetable oil
4 chicken breasts
4 large ripe tomatoes, diced
1 Spanish onion, finely diced
1/2 bunch coriander, leaf and stalk, washed and chopped
1 jalapeno chilli, finely diced
2 limes, juiced
400g haloumi cheese
Mix paprika and oil in a bowl, add chicken, then mix well until coated. Cover bowl with clingwrap and leave to marinate for an hour.
Add tomatoes, onion, coriander, chilli and lime juice to a bowl and mix well. Heat barbecue. When hot, grill chicken until well-coloured on both sides and cooked through.
Cut haloumi into 4 even slices, grill for a few minutes on each side, then cut each slice into smaller pieces. Slice chicken breast in half lengthways and place on a plate.
Place haloumi around chicken, then spoon pico de gallo liberally over the chicken. Serve with dressed salad leaves.