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Sultana-caper salsa verde
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Sultana-caper salsa verde
Ingredients
- 125g sultanas, roughly chopped
- 55g washed, salted button capers (regular capers fine if button not available), roughly chopped
- 50g roughly chopped flat-leaf parsley
- 50g finely chopped shallots
- 1 lemon, juiced, plus a pinch grated rind
- Sea salt and freshly ground black pepper
- 65ml extra-virgin olive oil
Method
How to make Sultana-caper salsa verde
1) Rehydrate the sultanas by pouring boiling water over them and then leaving for 1 hour to rehydrate.
2) Drain the sultanas and add to the capers and parsley. Combine all ingredients in a large mixing bowl and toss to combine. Serve with grilled lamb.
