Herb & chilli salad
- Preparation and cooking time
- Serves 8 - 10
Fresh basil and mint smell amazing as they hit warm food, and shredded chilli adds that hit of spice
- 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.
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.