Charred Green Chilli Relish (gf) (v)

I use the relish as an accompaniment for just about everything and leave the seeds in for more heat. Discard them if you want a milder relish.

8 large green chillies

4 spring onions, very thinly sliced

¼ cup each coriander and mint, chopped

juice 1 lemon ⅓ cup olive oil sea salt and ground pepper

There are two options for charring the chillies. Either put them under a hot grill and turn until the skins are charred (my preference) or place in a dry hot sauté pan and cook, turning frequently, until charred all over.

Leave to cool then carefully pull off the skin and stems.

Roughly chop, including the seeds if desired, and place in a bowl. Stir in all the remaining ingredients and season with salt and pepper. MAKES ABOUT 1 CUP