Salsa Oysters

Could you take on the Wintzell's Oyster House record of 422 in under an hour?
  • 160g rock salt
  • 12 freshly shucked oysters
  • For the salsa
  • 1 tomato, seeds removed and diced
  • ¼ cucumber, seeds removed and finely diced
  • 1 small green pepper, diced
  • 1 small red pepper, diced
  • 1 small yellow pepper, diced
  • 3 garlic cloves, crushed
  • 1 tablespoon olive oil
  • Zest and juice of 1 lemon
  • 1 handful chives, parsley and dill, chopped
  • 2 spring onion with tops, finely chopped
  • Salt
  • Freshly ground black pepper

Mix all the ingredients for the salsa together and season to taste with salt and pepper. Arrange the rock salt onto a platter.

Remove the oysters from the shells and spoon some salsa into the empty shells. Return the oysters to the shells and top with a little more salsa.

Garnish with a scattering of finely chopped chives and add a squeeze of fresh tomato juice.

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