- 2 handfuls flat leaf parsley
- 1 handful fresh mint
- 2 tbsp capers, drained
- 1 garlic clove, crushed
- 1/2 tsp chilli flakes - optional
- 1 tbsp Dijon mustard
- 1 tbsp red wine vinegar
- 160ml extra virgin olive oil
- Salt and pepper
Montford Estate 2019 Hawke’s Bay ‘Manny
Mint and beef are a next level flavour combo. This simple salsa is easy to make, tastes like heaven and will keep in the fridge for a couple of days.
Wash and dry your herbs.
A great hack, to get all the water out of fresh herbs or lettuce leaves without a crisper.
Place in a tea towel, secure the edges and just swing around (outside is preferable) until all the water has stopped spraying out.
Now pull all the leaves from the stems – you can use the stems for flavour when boiling potatoes, or for stock.
Chop the herbs with a knife or pop in a food processor and pulse until coarsely chopped. Scrape into a bowl, chop the capers and add.
Add the garlic, mustard, vinegar, chilli and half the oil. Mix well. Now add the remaining oil. Taste and season.
Drizzled over beef/tofu kebabs or grilled lamb, salmon or on the side with roasted veggies.