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Rhubarb-and-custard tart

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Rhubarb-and-custard tart

1 hour 5 minutes

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Salsa verde

Braai recipes

Salsa verde

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Salsa verde

By Abigail Donnelly

Serves 12 to 15

Difficulty Easy

Prep Time 30 minutes

Ingredients

1 cup parsley
1⁄2 cup chervil or fresh coriander
1 cup basil
1 cup mint
1 T fresh thyme
1⁄2 cup chives
2 bunches spring onions, chopped
60 g baby capers
6 fillets anchovy, chopped
2 t Maldon salt (or to taste)
freshly ground black pepper, to taste
1 T wholegrain mustard
1 1⁄2 cups olive oil
1⁄2 cup lemon juice

Method

Chop all the herbs by hand fairly finely or put everything except the olive oil and lemon juice into a food processor and chop fairly roughly. Add the lemon juice and olive oil, taste and adjust the seasoning.

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Photographs: Toby Murphy, Sadiqah Assur-Ismail
Production: Abigail Donnelly and Hannah Lewery