Herb & chilli salad
- Preparation and cooking time
- Prep:
- Easy
- Serves 8 - 10
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- 2-4 long green chillies
- 1 long red chilli
- large bunch each mintcoriander and flat-leaf parsley, very roughly chopped
- small bunch basilvery roughly chopped
- 2 good handfuls peashoots, very roughly chopped
Nutrition: per serving
- kcal6
- fat0g
- saturates0g
- carbs0g
- sugars0g
- fibre0g
- protein1g
- salt0.03glow
Method
step 1
Halve the chillies lengthways, getting rid of as many of the seeds as you want (this is where the heat is), then finely shred. Put in a bowl and sprinkle with a little water. Stir in the chopped herbs and pea shoots, then let everyone help themselves. Dress with oil and lime juice, if you like. Serve with Slow-roast shoulder of pork (see 'Goes well with') and Spiced yogurt with cucumber (see below), with flatbreads and bowls of harissa.
