- 2-4 long green chillies
- 1 long red chilli
- large bunch each mint, coriander and flat-leaf parsley, very roughly chopped
There are several types of mint, each with its own subtle difference in flavour and appearance.…
- small bunch basil, very roughly chopped
Most closely associated with Mediterranean cooking but also very prevalent in Asian food, the…
- 2 good handfuls pea shoots, very roughly chopped
A type of legume, peas grow inside long, plump pods. As is the case with all types of legume,…
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.