Salsa Verde can be made hours ahead Will keep covered at room temperature

1 clove garlic, chopped

1 tsp Dijon mustard

1 tsp capers, drained

1 tbsp lemon juice

1 tbsp olive oil

500 g orange sweet potato, peeled and chopped

1 clove garlic, chopped

1 tsp ground cumin

1 tsp ground coriander

1 tbsp lemon juice olive oil

500 g eggplant, sliced crosswise into 1 cm thick slices (8 slices)

2 zucchini, sliced 1 cm thick on diagonal

250 g firm tofu, sliced into 1 cm thick slices

1 Roasted Capsicum (page 163)

100 g snowpea sprouts

SALSA VERDE

1 cup firmly packed mixed fresh herbs, including basil, coriander, dill and mint

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