Herb & Chilli Salad
In this vibrant and herbaceous recipe, a medley of long green and red chillies is combined with an array of freshly chopped mint, coriander, flat-leaf parsley, basil, and pea shoots. The flavors and textures create a refreshing and aromatic herb salad. Enjoy this versatile dish as a zesty accompaniment to various mains, complemented by a drizzle of oil and lime juice for a burst of freshness.
— Constant Cookbook
Ingredients
- 2-4 long green chillies
- 1 long red chilli
- large bunch each mint , coriander and flat-leaf parsley, very roughly chopped
- small bunch basil , very roughly chopped
- 2 good handfuls pea shoots, very roughly chopped
Instructions
- Halve the chillies lengthways, getting rid of as many of the seeds as you want (this is where the heat is), then finely shred. Put in a bowl and sprinkle with a little water. Stir in the chopped herbs and pea shoots, then let everyone help themselves. Dress with oil and lime juice, if you like. Serve with Slow-roast shoulder of pork (see 'Goes well with') and Spiced yogurt with cucumber (see below), with flatbreads and bowls of harissa.
Prep Time
PT15M
Yield
Serves 8 - 10
Nutrition
- Calories: 6 calories
- Protein Content: 1 grams protein
- Sodium Content: 0.03 milligram of sodium
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