Herb & chilli salad

Herb & chilli salad

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(1 ratings)

Prep: 15 mins


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

  • Vegetarian

Nutrition: per serving

  • kcal6
  • fat0g
  • saturates0g
  • carbs0g
  • sugars0g
  • fibre0g
  • protein1g
  • salt0.03g
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  • 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,…


  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.

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Comments, questions and tips

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18th Jan, 2014
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!!!!!
2nd Apr, 2013
Used curly parsley but otherwise followed the simple recipe and it was really delicious with the roast pork.
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