pepper pancakes with spicy tomato relish

Serves: 4

Ingredients:
2 teaspoons sunfloweroil
1 yellow pepper, thinly sliced in 2-3cm lengths
1 red pepper, thinly sliced in 2-3cm lengths
1 onion, finely chopped
2 eggs, beaten
200ml water
2 tablespoons low-fat yoghurt
50g grated cheddar cheese
150g whole wheat flour
pinch white pepper
for the relish:
10g fresh parsley
juice and zest 1 lime
4 large vine tomatoes, finely chopped
1-2 small red chilies, finely chopped

Method:
add 1 teaspoon oil to a pan over a medium heat, add the peppers and onion and cook for 10 minutes, stirring regularly.
meanwhile, mix together the egg, water, yogurt and cheese. stir in the flour to make a batter.
stir the peppers and onion into the batter.
add the remaining oil to a large non-stick pan. add 1 ladle of the mixture to the pan to fry for 1-2 minutes, flipping once with a spatula to cook the other side for a further minute.
meanwhile, make the sauce by blending together the parsley, lime, zest and fresh tomato together then mix in the chilli.