Author Notes
This is my default 'what do I serve on the side' solution to a supper of seared flank steak and sweet potato fries in summer. It's perfect for those with food allergies in my life and suits those on Paleo/FODMAP/ Dairy free etc regimes. I'll often make double of the green sauce and then use it to dress potatoes, drizzle over scrambled eggs on corn tortillas or toss quinoa, kale and a tin of drained tuna through it for a quick hipster tumble on a Monday night. —Tori Haschka
Ingredients
- Green Sauce
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30
mint leaves
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20
basil leaves
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small bunches
coriander, ends trimmed and washed
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1 tablespoon
drained capers
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5 tablespoons
olive oil
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1 tablespoon
apple cider vinegar
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1 tablespoon
honey/ rice malt syrup/maple syrup (sweetener may depend on dietary restrictions)
- Tomato Fennel Salad
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500 grams
mixed tomatoes
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1/2
fennel, ends trimmed and green tops reserved
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handful
additional fresh herbs (basil/ coriander/ mint)
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Salt and pepper to taste
Directions
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To make the green sauce blitz all of the ingredients together in a food processor or blender until you have a smooth green slurry. Taste, then adjust seasoning of vinegar/sweetener and a little salt until you have a zippy, vibrant sauce.
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Combine the tomatoes in a bowl and sprinkle with a little sea salt. Top with the shaved fennel, fennel tops and remaining herbs. Drizzle 4 tbsp of the green sauce over the salad and season with more salt and pepper to taste. The rest of the sauce can be served at the table with any proteins or additional vegetables, or kept under olive oil in a jar in the fridge for up to 2 weeks.
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