Vietnamese Chicken Herb Salad

2 Comments November 13, 2014 chilliandmint

When time allows I enjoy getting my weekly fruit and veg from my local market. Thankfully I live a short hop, skip and jump away from a seriously good one in West London, where the stalls are bursting with colourful produce and the stallholders have an infectious energy and enthusiasm for their produce. Bowls of fruit and veg go for £1 and when you buy herbs it’s two large bunches for a £1 – to ask for one just won’t do – so I invariably end up with rather a huge amount of coriander, mint, parsley and dill.

Dill, mint and coriander remind me of fond times in Vietnam – the food is so fragrant, largely due to mint and dill being in so many dishes, Cha Ca La Vong being a perfect example – you can see the recipe here. As I ended up with two huge bundles of cos lettuce, I decided to create a Vietnamese inspired chicken salad for our Saturday lunch. Something that could be thrown together quickly and that would appeal to the whole family.

It was a success and we polished it all off in one sitting. Since then I have cooked it again (I still have lots of herbs to get through) and photographed it for you so that you too can prepare it at home. The dressing I use for the salad is the typical Vietnamese dressing of nuoc cham, which adds zing and sweetness, the perfect combo.

Vietnamese Chicken Herbed Salad

Serves 4

450g chicken breasts

1 tbsp olive oil

black pepper

large cos/romaine lettuce, 6 leaves

handful of fresh coriander

handful of fresh mint leaves

handful of fresh dill

1 red chilli, finely sliced

2 spring onions, cut on the diagonal

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Nuoc Cham Sauce

1 tbsp fish sauce

1 tbsp rice vinegar

1 lime, juice only

1 garlic, finely chopped

3 tbsp water

1.5 tbsp white sugar

1. Cover the chicken breasts in the olive oil and season with a little black pepper. Meanwhile heat a griddle/cast iron pan and when it is hot place the breasts into the pan and bronze on each side for just under 2 minutes a side. Place on a baking tray in a preheated oven 180 degrees for 20 minutes.

2. Break off the lettuce leaves and cut into mouth size chunks and place in a large mixing bowl. Add the dill, mint and coriander leaves along with the finely sliced red onion, spring onions. If serving to children as well slice the red chilli and place in a separate side dish. Mix together gently using your hands.

3. Prepare the nuoc cham sauce by mixing all the ingredients together. If it needs to be a little sweeter add some more sugar, if you prefer it more sour add more lime.

4. Pour half the dressing over the salad and gently toss. Pour the remaining dressing in a small jug so that you can add more dressing over the individual salad portions as needed.

Spanish Baked Chicken and Pea and Mint Soup with Crumbled Feta

12 Comments July 14, 2014 chilliandmint

It’s always good to have some quick, easy and tasty recipes up your sleeve if you feeding a crowd. I know how it is difficult to decide what to pair up with what in as far as a starter, main and dessert is concerned. I always find it helpful in cookery books when they give suggestions. It’s surprising how many do not actually do this!

Both these recipes turned up on my blog when I first started back in 2011 and I felt that the photos needed a little improving so decided to re post with new ones that I recently took. They are both definitely ‘go-to’ recipes for me. Hearty food with wonderful herbs, but light and fresh – perfect for summer days.

They are so quick and easy to prepare that if you have friends coming over or you are doing your own catering on holiday, they take no time and will not cause you any stress. The dessert I accompanied these dishes with was Rose and Summer Berry Skinnifreddo, which I found on fellow food blogger Kellie’s blog – kelliesfoodtoglow.com. It was wonderfully fresh, colourful and healthy and complements my starter and main beautifully. Her blog is really rather lovely so do take some time to look around it – I am sure you will be inspired.

The above photo is of the chicken after marinading but before cooking

Spanish Baked Chicken

Sourced and inspired by Simply Recipes

serves 4-6

3.5 pounds/1.6kg chicken thighs

100 ml red wine vinegar

100ml olive oil

1 handful fresh oregano

100g raisins/sultanas

1 tsp garlic powder

1/2 tsp salt

pepper

100g stoneless green olives

4 bay leaves

150 ml white wine

2 tbsp brown sugar

1. Cut the excess fat off the chicken thighs, pierce the skin with a fork and place in a large mixing bowl. Then add all the ingredients, except the white wine and brown sugar, to create the wonderful marinade. You don’t have to stick rigidly to the amounts for the olives and raisin/sultanas ingredients – if you love olives throw in a little more and same goes for the raisins/sultanas. Really mix all the marinade thoroughly over the chicken using your hands. Cover with foil and place in the fridge overnight or for as many hours as you can.

2. Transfer the chicken and the marinade to an oven proof dish. I often use a couple of dishes so that the chicken thighs are evenly spread out. Then pour the white wine and sprinkle the brown sugar over the chicken thighs.

3. Place in a pre-heated oven at 180 degrees centigrade for 50 mins remembering to spoon the marinade over the chicken during cooking. This will ensure the chicken has a golden brown glow when it is cooked.

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Pea and Mint Soup with Crumbled Feta

Serves 4

4 spring onions, sliced

50g butter

700g frozen peas

1 pint/600ml milk

1 pint/600ml of vegetable stock

one handful of fresh mint (or two if you like it really minty)

black pepper

salt

75g feta

1. Melt the butter slowly in a pan, careful not to burn the butter. When melted add the sliced spring onions and stir into the butter for 5 minutes. Stir in the peas, vegetable stock and mint and leave to simmer for around 20 minutes (30 minutes if you are using fresh peas).

2. Puree the soup to the consistency that you require. Then add in the milk – if you like a thicker consistency then add less milk than the amount given above. Season to taste with salt and pepper.

3. Immediately before serving sprinkle each portion with crumbled feta.

Moroccan Giant Couscous Salad and a Mung Bean, Carrot and Feta Salad

10 Comments February 12, 2014 chilliandmint

I had a few girlfriends over for lunch this week and thought it might be helpful to give you the low down on some of the things I prepared which allowed me to have a stress free time. Planning ahead is absolutely essential. There is nothing worse than having to fret over food last minute when all you really want to be doing is catching up with everyone. I tend to opt for large healthy salads and then prepare a hot soup of some sorts to warm the belly and soul.

So first up was a mung bean, carrot and feta salad with cumin, caraway and fennel seeds. It requires some forward planning in that you need to soak the lentils overnight, but other than that it is very straightforward and ticks all the boxes for healthiness and importantly tastiness.

Then I prepared my Vietnamese inspired salmon, cucumber, red onion and grapefruit salad with a mirin lime dressing. I posted it on my blog about a year ago. Check out the recipe here.

Then I made one of my absolute favourite salads – a miso soy chicken with spinach, lentils, slow baked tomatoes, green (you can use puy, beluga whatever takes your fancy) lentils and pine nuts. Recipe here. I opted to make my own slow baked tomatoes – you can find a recipe for them at the bottom of the post if you click here. Very easy to prepare and taste so delicious.

To balance out the flavours, palate and colours I then prepared a Moroccan influenced salad of giant couscous, Moroccan spices, sultanas, pine nuts, fresh mint and pink lady apples. Recipe below.

Excuse the rather hazy shot of the final ‘salad’, but I opted for shredded duck with pomegranate, spring onions, mint and coriander with a raspberry vinegar dressing. I posted the recipe here on my blog a while ago.

The hot soup that I prepared I completely forgot to take a photo of – so I will do a separate blog post on that another time – but it was a red lentil (I am slightly obsessed by these delicious little beauties), coconut milk and smoked paprika with a chilli oil and fresh coriander sprinkled on top.

Needless to say I cooked far too much of everything so will be eating tasty leftovers for the next few days!

I’ll leave you with a pretty flower shot. I am so pleased that finally some of the wonderfully colourful and sweet smelling flowers are beginning to grace our florists.

Until next week folks…..

Moroccan Giant Couscous Salad

Serves 4-6

Inspired by a similar recipe from Red Magazine online

300g giant couscous

1 tbsp butter

50g sultanas

1 tsp smoked paprika

1/2 tsp cinnamon powder

1/2 cumin powder

2 shallots, finely chopped

1 garlic, finely grated/chopped

2 tbsp toasted pine nuts

handful of fresh mint, chopped

zest of a lemon

1 red chilli, finely chopped (half if you prefer it less hot)

2 pink lady apples, diced and cored

1. Place the couscous in a pan and completely cover with boiling water. Simmer gently for 6-8 minutes so that the couscous is soft. Strain and run under the cold tap. Shake off the water as much as you can. Place to one side.

2. Using the same pan melt the butter and then add the sultanas so that they are completely coated in the melted butter. Now add the ground cinnamon, cumin and smoked paprika and simmer for one minute and then place to one side.

3. Dice and core the apple (if serving at a later stage hold off on cutting up the apple until almost ready to serve as it will begin to bronze), deseed the chilli and finely chop. Finely chop the shallots and grate the ginger and garlic cloves.

4. In a mixing bowl add the couscous, the sultanas with all the spices and butter juice and mix together. Now add the shallots, ginger and garlic and continue to fold into the couscous.

5. Scatter the apple on top along with the mint and lemon zest and serve.

Leftovers can easily be stored in the fridge for a couple of days.

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Mung Bean, Carrot and Feta Salad with Cumin, Caraway and Fennel Seeds

Adapted from Yotam Ottolenghi’s recipe in ‘The Guardian’

Serves 4-6

300g dried green mung beans

1 tbsp chilli oil (or olive if you prefer to have less of a kick)

1 tbsp olive oil

1 tsp cumin seeds

1 tsp fennel seeds

1 tsp caraway seeds

2 tbsp white wine vinegar

2 garlic cloves, peeled and finely chopped

1/2 tsp dried chilli flakes

3 good sized carrots cut in to batons

1 tsp salt

1/2 tsp sugar

150g feta, crumbled (not finely)

handful of freshly chopped coriander

1. Soak the dried mung beans overnight in water that completely covers them.

2. The following day, rinse them a couple of times in cold water and then place them in a pan and cover with boiling water. Simmer gently for 25-30 minutes to soften them but so they still retain a bit of a bite.

3. Drain and rinse through cold water and set to one side in a large bowl.

4. In a small pan add the chilli oil (or olive see above) and when hot add the seeds and allow them to start popping, which will take no longer than 30 seconds. Stir a couple of times and then transfer the seeds and oil into the large bowl with the drained mung beans.

5. Add the white wine vinegar, garlic, chilli flakes and stir in together.

6. In a separate large shallow pan lay the carrot batons and almost cover with cold water. Add one further spoonful of olive oil along with the sugar and salt. Simmer on a high heat for 7 minutes by which time the carrots will have soften and the water will have drastically reduced – drain any excess. The sugar will allow the carrots to slightly caramelise.

7. Add the carrots to the mung beans and stir in gently. Add more salt if necessary. Transfer to a serving platter and crumble with feta.

Again this stores well in the fridge for a couple of days.

Cha Ca La Vong – Vietnamese Fish with Turmeric, Ginger and Dill

14 Comments October 24, 2013 chilliandmint

The melodic sounding ‘Cha Ca La Vong’ is one of Hanoi’s famous dishes consisting of white fish (often Vietnamese Snakehead fish) along with fresh turmeric, galangal, ginger, the pungent smelling Vietnamese shrimp paste, spring onions, rice noodles and a generous helping of fresh dill, coriander and mint and a scattering of peanuts.

My version is all of the above except no galangal (unless I happen to chance upon it), turmeric powder instead of fresh turmeric and no Vietnamese shrimp paste. I also find cod or tilapia work best for me, but basically you can use any thick white fish that has been filleted and does not have a propensity to fall apart.

The flavour combinations work so well and I find it refreshing to give dill centre stage once in a while as I tend to find that it only ever gets partnered with salmon, trout and creme fraiche. The textures also really compliment each other, from the soft and yet delicately fried fish, to the crunchy nuts, the fresh flavoursome herbs and the filling noodles. I like to accompany the dish with my sweet and sour nuoc cham dipping sauce – see here (at the bottom of the post).

It’s one of those dishes which is perfect for guests to get stuck in and help themselves. Part of the fun of it is to create the dish yourself, choosing the amounts of herbs that suit your requirements. I also find that when guests help themselves there is far less wastage as people, on the whole, tend to take what they are going to eat. Both my daughters adore the dish and for my youngest I tend to make up a separate nuoc cham dipping sauce without fresh chilli.

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Cha Ca La Vong – Vietnamese Fish with Turmeric, Ginger and Dill

Serves 4

600g cod or tilapia, cut into 2 inch chunks

1 tbsp fresh ginger, finely grated (equally you could use ginger paste)

2 garlic cloves, finely chopped (or as above)

1 tbsp fish sauce

1 tsp turmeric powder

1 tsp sugar

1 tbsp plain flour

3/4 tbsp of vegetable oil

6 spring onions, thinly cut on the diagonal

bunch of fresh dill

bunch of fresh coriander

bunch of fresh mint

1 generous handful of unsalted peanuts, slightly crushed

300g rice noodles

1. Place the fish chunks, turmeric, ginger, garlic, flour, sugar and fish sauce in a bowl and gently mix in together so that the fish is completely coated in the turmeric. Cover and leave to marinade in the fridge for a few hours or overnight.

2. Cook the rice noodles according to the packet (normally I boil them for 4 mins) and drain. Run cold water through them and place to one side. When ready to serve pour boiling water through it once, drain and place in a serving bowl.

4. In a different bowl place the fresh coriander and mint and in another place the peanuts.

5. Prepare the nuoc cham dipping sauce. For four people you will need to make two batches of this – see here.

6. In a frying pan add the oil and when it is hot add the fish in batches along with any remaining ginger and garlic from the marinade. Leave for a 2-3 minutes so they begin to crisp before turning over for another couple of minutes. Place the fish on kitchen roll whilst you are cooking the remaining fish chunks.

7. Once the fish has crisped up sufficiently add the dill and the spring onions for up to a minute before placing in a large serving bowl.

8. Allow guests to serve themselves, showing them how to layer up the dish by first placing the noodles in a bowl, followed by the fish, spring onions and dill, mint and coriander, peanuts and then a little nuoc cham dipping sauce over the top.

Broad beans, lemon zest ricotta, fresh mint oil, parma ham with pink peppercorns

12 Comments May 20, 2013 chilliandmint

I have been meaning to a write blog post on this recipe for sometime now as I seem to be averaging eating it once a week in the last month or so. It’s one of those recipes that once you’ve prepared it you want to dive in and eat it so I needed to be speedy with the camera work, hence the lack of lots of photos. It is absolutely perfect for a lunch either by yourself or if you have a few friends coming over. The bright greens and the complimenting flavours of lemon, broad beans, mint, olive oil, garlic, ricotta, parmesan, parma ham and pink peppercorns really appeal to me. The pink peppercorns I managed to source in Turkey last year and they have the most wonderful flavour. Whilst I imagine a quick trip to Turkey may not be realistic you’ll be glad to hear that you can find them at most supermarkets – they are definitely worth seeking out as they have a very distinct flavour – very different from the black variety.

I stumbled across this recipe years ago in Skye Gyngells book ‘A Year in My Kitchen’ and as far as I’m concerned it’s a winning recipe. The only slightly time consuming part is taking the skins off the broad beans – which to be fair does not really take that long, especially if you have a friend to chat to whilst you are sharing the podding together.

Other than this time, I always prepare the dish with fresh broad beans but for some reason the two places that normally stock them this morning had run out, so I had to suffice with frozen. They tasted equally good, although they were a slightly smaller in size, which made peeling them take a little longer. I reckon if you have a glorious sunny day with friends coming over for lunch this is the perfect dish. To accompany it, a glass of Riesling or ginger cordial would always go down a treat. A great wine merchant called Symposium, based in the picturesque town of Lewes in East Sussex, I always find comes up trumps with recommending great drinkable wines. I’m based in London and they always seem happy to deliver a case or two to me when I am needing to stock up. If you are interested send Henry an email henry@symposium-finewine.co.uk and he’ll send you their wine list.

Broad beans, lemon zest ricotta, fresh mint oil, parma ham with pink peppercorns

Adapted from Skye Gyngell’s book ‘A year in my kitchen’

Serves 4

1kg of fresh broad beans in their pods (or 500g podded/frozen)

250g fresh ricotta

50g parmesan, finely grated

1 lemon, zest and juice

8 slices of parma ham

1 garlic clove

handful of fresh mint

75ml olive oil

pinch of pink peppercorns per serving

sour dough bread (or ciabatta)

1. If using fresh broad beans, take them out of their pods and place into a pan of boiling water for under 1 minute. If you are using frozen broad beans you need to leave them in the boiling water for 3 minutes. Strain and run under cold water immediately and then peel off the outer shell of the broad beans and discard.

2. Take a large handful of fresh mint and finely chop up all of it bar a few leafs that you will sprinkle over the top at the end. Place the finely chopped mint leaves in a bowl with 75ml of olive oil and leave to infuse for 15 minutes or longer.

3. Place the ricotta into a bowl and add the finely grated parmesan. Stir together and then add most of the zest from one lemon – the remaining zest you will sprinkle on the dish at the end. Add the juice from half a lemon. Stir in all together and leave to one side.

4. In a preheated oven – 180 degrees – place the parma ham on baking parchment with a drizzle of olive oil and black pepper. Leave to crisp up in the oven for 10 minutes.

5. Slice some sourdough bread and place in the toaster or under a grill for it to become golden. Once toasted cover with a little olive oil and fresh garlic. Place on a serving plate.

6. Add a spoonful or two of the lemony ricotta/parmesan to the toast. Add a scattering of broad beans followed by some mint drizzle and then lay two slices of parma ham over the creation followed by some of the remaining lemon zest, fresh mint leaves and a good pinch or two of pink peppercorns. I find that no salt is necessary as the parma ham and parmesan more than make up for the lack of salt.

Eat at room temperature.

Duck, Pomegranate, Coriander and Mint Salad with a Raspberry Vinegar Dressing

1 Comment June 27, 2012 chilliandmint

Long gone are the days when salads consisted of a few lettuce leaves, some tomatoes and grated carrots, a la 1970’s. Today there are so many inventive recipes that ordering, cooking and most importantly, eating, salads has been given a new kudos and a certain status that it is now totally acceptable to serve up a salad or two as the main dish when guests come over.

Personally I like them to be colourful and a little bit unexpected in as far as ingredients and taste go. Mixing and marrying ingredients that are salty and sweet and creating the right ying yang within the dish is so important. Over the last year I have cooked a few that stand out for me – check them out here – watermelon – mango – tofu – lentil. If you cook a couple when friends come over you’ll have a real feast and they can all be cooked in advance so that there is no stress when your guests arrive. People often like a choice so I normally prepare two or three. Leftovers the day after also work providing you keep them in the fridge.

I had a very similar duck salad to the one I have cooked here at a friend’s house a couple of years ago and was eager to share it with you. Other than the fact that the duck needs to cook slowly in an oven for an hour and half, the dish is very straightforward to make and will definitely get a positive response from those you serve it to. The raspberry vinegar you can buy at large supermarkets here in the UK and I am sure they have something similar overseas. The sweetness mixed with the duck and salad is really tasty. You do need to get hold of duck legs (ideally with the skin on) as opposed to breast, as the meat is far more succulent on the bone.

Which salads stand out for you? Post a comment to let me know and perhaps you’ll see your salad idea up here on my blog over the summer – with all credit to you.

Who said salads are boring?

Duck, Pomegranate, Coriander and Mint Salad with a Raspberry Vinegar Dressing

Serves 4

4 duck legs

110g pomegranate seeds

1 handful of fresh mint, chopped

1 generous handful of fresh coriander, chopped,

5 spring onions, finely chopped

1 red chilli, finely chopped

4 tsp of raspberry fruit vinegar

rock salt and ground black pepper

70g lambs lettuce

1. Place the duck legs in a preheated oven at 150 degrees (if using a fan oven and 10 degrees more if not) for an hour and a half. Cooking the duck slowly at a low heat will allow the meat to become tender and the fat to reduce considerably.

2. I used the speedy option of pre-prepared pomegranate seeds but obviously if can get hold of fresh pomegranate I encourage you to use them. Tapping the fresh pomegranate gently on its side will allow the pips to dislodge from the pith allowing them to break free more easily. I used 110g but if you use a little more that is absolutely fine, it does not have to be exact with regards to the pomegranate seeds. Place them and the juice into a mixing bowl.

3. Finely chop the spring onions and add to the mixing bowl along with the fresh chopped coriander and mint.

4. Finely slice a red chilli and if you prefer it to have less of a kick remove the seeds. Add to the mixing bowl. If you are feeding this dish to young children then obviously just omit the chilli part.

5. When the duck legs are cooked it is important to let them cool completely before shredding them with a fork. I tend to remove most of the skin, but it is up to you.

6. Place the duck into the mixing bowl and add 4 tsp of raspberry fruit vinegar and mix in well to the ingredients. Add salt and pepper to taste.

7. Place the lambs lettuce on a serving dish and lay the the duck salad across the top and serve.

Watermelon, Feta, Black Olive, Mint and Lime Salad – a knockout combination

Leave a comment June 29, 2011 chilliandmint

OK, I take it all back. The weather gods have clearly been reading my blog so much so they have decided to let it shine big time. Ever since I wrote my blog about ‘Raoul’s Eggs Rock‘ and that it is incessantly raining, the sun has come out to the extent that it’s been a scorcher ever since. A few days ago London was hotter than the Caribbean, which is wonderful really wonderful, aside from the fact that England is not really set up for extreme conditions – hot or cold. Its been so humid I keep having to go down to our cellar to get some cool air. Even the paddling pool water has heated up to bath water temperature. I don’t know about you but when it is really hot and humid I really like eating mountains of fresh fruit. A huge bowl of sweet melon, mango, strawberries, raspberries and fresh mint always goes down a treat.

This inspired me to share one of my absolute favourite salads with you. I have been cooking it for years and then discovered that the ubiquitous kitchen goddess – Nigella – has a similar recipe. It combines fresh, cleansing watermelon with the salty robust feta cheese. The flavours combined are perfectly balanced, although I know its hard to believe. Then with lime juice, black olives, fresh mint and a splash of olive oil you have a heavenly dish.

Its simple to create, truly delicious and very memorable. Perfect for a light lunch or for an evening dinner served alongside some grilled chicken. Give it a try and let me know what you think.

Watermelon, Feta, Black Olive, Mint and Lime Salad

Serves 4

1 mini watermelon (circa 2kg in weight), cubed

200g/8oz feta cheese, cubed

100/4oz black pitted olives

2 limes, squeezed

2 tbsp of olive oil

1 handful of fresh mint, torn into small pieces

1. Cut the watermelon into bite sized cubes and place in a bowl. Try not to handle it too much as it will begin to break and become more juice than melon.

2. Similarly cut the feta cheese into slightly smaller cubes than the watermelon. Place into the same bowl as the watermelon along with the black olives.

3. Squeeze the juice of two limes over the ingredients as well as 2 tbsp of olive oil. Using your hands mix into the ingredients gently.

4. Tear some fresh mint over the salad and serve.

In the mood for ‘Italian Salsa Verde’

2 Comments June 6, 2011 chilliandmint

My family has been craving greenery. We spent the last week in the beautiful Var valley in France and whilst we had some wonderful dishes we felt that perhaps, without sounding too rude, French food is slightly stuck in a 1970’s time warp and is due a food revival. Meticulously prepared and presented, the food still remains pretty rich and creamy with lots of unpasteurized cheese not much veg and basically not ideal if you happen to be under 10, pregnant or health conscious. Before you ask, no I am not pregnant, but one of the friends we went with is, and she found it slightly restrictive on what she could actually eat. A favourite dish that one of our party devoured was scallops in a creamy curried sauce, similar to coronation chicken in taste – the sauce that is; surprisingly delicious but a little 70’s kitsch you have to agree. If only I’d taken a photo as evidence.

So back in Blighty we gathered some fresh herbs to make an Italian Salsa Verde to detox our bodies from all the cheese and cream laced food we had eaten across the waters.

Italian Salsa Verde

Not to be mistaken with French sauce verte, German green sauce, Mexican salsa verde and Argentinian chimichurri

1 large handful of fresh mint

1 large handful of fresh basil

2 large handfuls of fresh flat leaf parsley

3 pieces of chopped garlic

6 anchovies chopped

1 large handful of chopped cornichons or gherkins

1 large handful of capers

2 tbsp of olive oil

3 tbsp of red wine vinegar

1 dsp (dessert spoon) of dijon mustard

pepper

salt

1. Finely chop the garlic, cornichons, anchoives. If you are doing it all by hand then you will also need to finely chop the fresh flat leaf parsley, mint and basil, if however you are like me and you want to save time, use a blender. Also add the capers and olive oil at this stage.

2. After an initial quick blend – so that it is NOT smooth in consistency, add the red wine vinegar and dijon mustard. Season to taste although you will probably find that the saltiness of the anchovies suffice.

The girls loved it so much they even ended up licking out the remainder from the blender with a spoon. How sweet !

3. Salsa Verde is so versatile that it can be eaten with meat, fish, poultry or vegetables. I decided to serve mine with grilled chicken, vine tomatoes and borlotti beans on the side, and hunks of crusty bread to mop up the salsa. Delicious and not too 70’s !

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