Let's Cook with Meg and Ted

Michelle's salsa verde

I got Michelle's email with this fantastic recipe on a cold and rainy spring morning in Brighton - instant homesickness for my friends in sunny Brisbane! Michelle suggests grilling haloumi, squeezing lemon juice over, then drizzling the salsa verde in diagonal stripes over the top. I've also used it spooned over goats cheese on slices of baguette, and as a pasta sauce with halved cherry tomatoes. Thanks Michelle!

1.5 cupsflat leaf parsley
0.75 cupmint
0.75 cupbasil
0.5 cupcapers
3cloves garlic
1 cupolive oil
90 mllemon juice

Put everything in a food processor and blitz until smooth.

Play around with the amounts of each ingredient until you get a combination you like - I sometimes add a bit less olive oil, and the amount of lemon juice you need will depend on how tart it is.

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