Green olive & herb dressing
Serves 8
Easy
Prep:
no cook
Serve this flavourful olive dressing with roast or barbecued lamb. It can be made a day ahead and kept in the fridge
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- 50g pitted green olives
- large handful chopped parsley
- large handful chopped mint leaves
- extra virgin olive oilfor binding
- 1 tsp red wine vinegar
- small pinch golden caster sugar
Nutrition: Per serving (8)
- kcal64
- fat7g
- saturates1g
- carbs0.2g
- sugars0.1g
- fibre0.3g
- protein0.1g
- salt0.2g
Method
step 1
Finely chop the olives and tip into a bowl with the parsley and mint. Drizzle in enough olive oil to just bind everything, then add the red wine vinegar, golden caster sugar and a pinch of salt. Can be made a day ahead and kept in the fridge.
