What better way to use up Mum’s excessive parsley crop than this zingy parsley salad courtesy of The Guardian.
Serves 4
Parsley Salad
Ingredients
- 50 grams flat-leaf parsley, chopped?
- 50 grams red onion, finely chopped?
- 2 tablespoons capers, rinsed?
- 12 anchovy fillets?
- 50 grams sun-dried tomatoes, chopped?
- Zest and juice of 1 lemon?
- 4 tbsp extra virgin olive oil?
- Salt and pepper
Instructions
- Mix together well and season. This is a great salad to serve on crostini, mixed with cooked orzo pasta or as a side dish with grilled chicken or fish.