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Herb & chilli salad

Herb & chilli salad

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  • Preparation and cooking time
    • Prep:
  • Easy
  • Serves 8 - 10

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

  • Vegetarian
Nutrition: per serving
HighlightNutrientUnit
kcal6
fat0g
saturates0g
carbs0g
sugars0g
fibre0g
protein1g
low insalt0.03g
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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

Method

  • STEP 1

    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 TIPS
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.

Recipe from Good Food magazine, November 2010

Goes well with

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A star rating of 5 out of 5.1 rating
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