Zesty mint salsa
Our lamb mint salsa recipe takes inspiration from culinary greats like Diana Henry and Cafe Paradiso's Denis Cotter.
This gorgeous zesty mint salsa is delicious served with grilled courgette, butternut squash, roasted vegetables or as an accompaniment to meats.
Prep time: 10 minutes
Cooking time: 0
Serves: 3
Ingredients
- 25g-45g mint - large bunch, destemmed and roughly chopped
- 75g pine nuts
- 2g green chilli (optional)
- 4g red chilli (optional)
- 1-2 garlic cloves
- 1/2 juice of a lemon
- 40-60ml olive oil
- 30g honey
- 1/4 tsp salt (or to taste)
Method
- In a mortar crush the garlic and chilli's into a paste.
- Add the mint leaves, and bruise until reduced half in size.
- Add lemon juice, honey and salt.
- Add the pine-nuts and slightly crush (keep some whole) and finally add the Olive Oil to desired preference
- Mix thoroughly and serve
Ingredients
- 25g-45g mint - large bunch, destemmed and roughly chopped
- 75g pine nuts
- 2g green chilli (optional)
- 4g red chilli (optional)
- 1-2 garlic cloves
- 1/2 juice of a lemon
- 40-60ml olive oil
- 30g honey
- 1/4 tsp salt (or to taste)
Method
- In a mortar crush the garlic and chilli's into a paste.
- Add the mint leaves, and bruise until reduced half in size.
- Add lemon juice, honey and salt.
- Add the pine-nuts and slightly crush (keep some whole) and finally add the Olive Oil to desired preference
- Mix thoroughly and serve
