-
-
Add this recipe to your binder
This recipe is in your binder
-
Chimichurri recipe
- 1 star
- 2 star
- 3 star
- 4 star
- 5 star
6 ratings
Add a dash of spicy Latin flavour to your food with this quick and easy vegan sauce. Taking only a few minutes to put together, it's a sure-fire way to use up leftover salad leaves, and show off your cooking creativity See method
Ingredients
- 1 red or green chilli
- ½ an onion
- 20g mixed salad leaves
- 15g fresh mixed herbs
- 3 tbsp wine vinegar
- 75ml olive oil
- pinch of sugar
Each serving contains
-
Energy
200kj
49kcal
2%
-
Fat
5g
7%
-
Saturates
1g
4%
-
Sugars
0g
0%
-
Salt
0g
1%
of the reference intake
Carbohydrate 0.5g
Protein 0.1g
Fibre 0.1g
Method
- Very finely chop 1 red or green chilli, ½ small onion, 20g mixed salad leaves and 15g fresh mixed herbs (we used parsley, coriander and oregano).
- Mix together in a bowl, then add 3 tbsp wine vinegar, 75ml olive oil and a pinch of sugar; season well.
- Serve with griddled steak, fish or roasted veg. Will keep, covered, for 4-5 days in the fridge.
See more Salad recipes