Make-it-work green sauce
This sauce came about from staring deeply into my fridge and out to my fledgling herb garden, then hoping for the best. And having a random craving for chimichurri flavours.
1 cup flat-leaf parsley
1⁄2 cup olive oil (plus extra 1⁄4 cup to thin sauce, if too thick)
1⁄3 cup apple cider vinegar
1⁄4 cup mixed herbs (whatever is in the herb garden or lurking in the fridge)
3⁄4 cup green olives (about 110g)
1 green chilli, chopped (or 3⁄4-1 tsp chilli flakes, to taste)
1 tsp ground cumin (or ground coriander)
Blitz all the ingredients together in a blender. The sauce should have some body, but it shouldn’t be thick like a relish – if you achieve a runny pesto-like consistency you are on the right track. If it seems too thick, just add a little more oil to thin it out, about a tablespoon at a time. Store in a sealed jar or airtight container in the fridge for up to one week. Makes about 11⁄2 cups
What to do with it Loaded ku¯ mara wedges
Cut 700g of ku¯ mara lengthways into thick wedges and roast in a 180C oven for about 45 minutes, or until cooked through and golden.
Scatter over 1⁄2 cup of Persian-style feta chunks, some coarsely torn coriander leaves if you have them, and drizzle with green sauce.
Other suggestions:
This works like a dream drizzled over roasted cauliflower, or various roasted proteins.
Try it as a stir-through sauce for a beef and vegetable stir-fry. Add it to scrambled eggs.
Use as a dressing for a grain salad, or as a marinade for chicken or lamb kebabs.