Chris Staines, chef proprieter of The Ollerod in Beaminster, shares his recipe for the North African marinade and condiment
www.theollerod.co.uk
- Coriander leaves 100g, roughly chopped
- Parsley 30g
- Mint 30g
- Garlic 2 medium cloves
- Preserved lemon 1, medium and chopped
- Extra virgin olive oil 100ml
- Flaky sea salt ½ tsp
- Paprika ¼ tsp
- Cumin powder ¼ tsp
- Cayenne pepper pinch
- Lemon 1, juice
- Place the ingredients into a blender and whizz up.
- Serve with grilled meats, grilled vegetable salad or a fatty slab of pork belly.
You will need
- Coriander leaves 100g, roughly chopped
- Parsley 30g
- Mint 30g
- Garlic 2 medium cloves
- Preserved lemon 1, medium and chopped
- Extra virgin olive oil 100ml
- Flaky sea salt ½ tsp
- Paprika ¼ tsp
- Cumin powder ¼ tsp
- Cayenne pepper pinch
- Lemon 1, juice
Method
- Place the ingredients into a blender and whizz up.
- Serve with grilled meats, grilled vegetable salad or a fatty slab of pork belly.
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