Herb & chilli salad

Herb & chilli salad

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(1 ratings)

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Cooking time

Prep: 15 mins

Skill level

Easy

Servings

Serves 8 - 10

Fresh basil and mint smell amazing as they hit warm food, and shredded chilli adds that hit of spice

Nutrition and extra info

Additional info

  • Vegetarian
Nutrition info

Nutrition per serving

kcalories
6
protein
1g
carbs
0g
fat
0g
saturates
0g
fibre
0g
sugar
0g
salt
0.03g
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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

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Method

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.

Recipe from Good Food magazine, November 2010

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Comments

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jomilliscott's picture

this was so simple, I didn't really fancy the idea of a 'herb' salad but as it was recommended I gave it a go. I am so glad it was sublime!!!!!

lizleicester's picture
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Used curly parsley but otherwise followed the simple recipe and it was really delicious with the roast pork.

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