Charred herb salsa

Name: Charred herb salsa
Cook time: 30 min
Yield: 4
Cuisine: Contemporary
Ingredients: 1 bunch coriander; 1 bunch flat-leaf parsley; ½ bunch shallots; 2 lemons, zest and juice; 1 tbsp Dijon mustard; 200ml extra virgin olive oil; ½ red onion, finely diced; salt and pepper

Darren Robertson and Mark LeBrooy

June 22, 2016

Serve this herb salsa with a meaty main (like brisket).Edwina Pickles

easyTime:< 30 minsServes:4

Charring the herbs adds a lovely smoky element, but don't worry if you don't have a barbecue, you can get a similar result from a really hot skillet or frying pan. Serve with slow-cooked meat and add coleslaw and soft sweet buns or pickles and potatoes for a full-on, finger-lickin' feast.

Ingredients

1 bunch coriander
1 bunch flat-leaf parsley
½ bunch shallots
2 lemons, zest and juice
1 tbsp Dijon mustard
200ml extra virgin olive oil
½ red onion, finely diced
salt and pepper

Method

1. Heat a barbecue grill to high and throw on the herbs and shallots. Char them until you start to see some burnt tips and black bits, then turn over and char on the other side.
2. Set aside to cool down then chop finely.
3. Put them in a medium-sized bowl with the remaining ingredients, mix and set aside.
Note: The salsa may taste a bit acidic at first but leave it for about 20 minutes for the flavours to develop. Add a touch more salt if you need to or a pinch of brown sugar to tone it down.
Serving suggestion: Serve spooned over Darren and Mark's coffee-rubbed, slow-cooked beef brisket.