Name: Herb & chilli salad
Prep time: 15 min
Total time: 15 min
Yield: 10
Cuisine: Middle Eastern
Ingredients: 2-4 long green chillies; 1 long red chilli; large bunch each mint coriander and flat-leaf parsley, very roughly chopped; small bunch basil very roughly chopped; 2 good handfuls pea shoots, very roughly chopped

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Herb & chilli salad

Herb & chilli salad

John Torode

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Serves 8 - 10

Easy

Prep: 15 mins

A star rating of 5 out of 5.2 ratingsRate

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Fresh basil and mint smell amazing as they hit warm food, and shredded chilli adds that hit of spice

Vegetarian

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Slow-roast shoulder of pork

A star rating of 4.5 out of 5.25 ratings

Ingredients

Nutrition

Units:

MetricUS

2-4 long green chillies
1 long red chilli
large bunch each mint

coriander and flat-leaf parsley, very roughly chopped
small bunch basil

very roughly chopped
2 good handfuls pea

shoots, very roughly chopped

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Nutrition: per serving

kcal6
fat0g
saturates0g
carbs0g
sugars0g
fibre0g
protein1g
salt0.03g

low

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.

RECIPE TIPS

SPICED YOGURT WITH CUCUMBER

Heat a small frying pan, then add 1 tsp each ground cumin, ground coriander and turmeric, plus ½ tsp ground cardamom. Toast for 2 mins. Halve, deseed and thinly slice 1 cucumber, then mix with 500ml tub natural yogurt, the toasted spices and juice 1 lemon.

Recipe from Good Food magazine, November 2010

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A star rating of 5 out of 5.2 ratings

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