Salsa verde

Not so much a recipe as a bunch of chopping. Use whatever you have, herb-wise, and add it to almost anything and then that thing will then taste better. The photo here shows it dolloped on barbecued chicken, halloumi, courgettes & peppers, served with crushed new potatoes.


4 tbsp extra virgin olive oil

1 tbsp white wine vinegar

A handful of parsley, stalks included

A handful of dill, stalks included

2 tbsp capers

1 tsp dijon mustard

2 cloves v finely chopped garlic

Salt & Pepper


  1. Chop everything that can be chopped.
  2. Mix everything together.
  3. Serve.

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