Herb & chilli salad
Fresh basil and mint smell amazing as they hit warm food, and shredded chilli adds that hit of spice
Difficulty and servings
Serves 8 - 10
Easily doubled
Preparation and cooking times
Prep 15 mins
Vegetarian, Low-fat
- 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.
Spiced yogurt with cucumber
Heat a small frying pan, then add 1 tsp each ground cumin, ground coriander and turmeric, plus ½ tsp ground cardamom. Toast for 2 mins. Halve, deseed and thinly slice 1 cucumber, then mix with 500ml tub natural yogurt, the toasted spices and juice 1 lemon.
Per serving
6 kcalories, protein 1.0g, carbohydrate 0.0g, fat 0.0 g, saturated fat 0.0g, fibre 0.0g, salt 0.03 g
Recipe from Good Food magazine, November 2010.
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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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Difficulty and servings
Serves 8 - 10
Easily doubled
Preparation and cooking times
Prep 15 mins
Vegetarian, Low-fat
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
Per serving
6 kcalories, protein 1.0g, carbohydrate 0.0g, fat 0.0 g, saturated fat 0.0g, fibre 0.0g, salt 0.03 g
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02 April 2013
lizleicester rated and commented on this recipe
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