CHERMOULA PASTE

125 ml (½ c) chopped

fresh coriander

125 ml (½ c) chopped

fresh parsley

4 garlic cloves, chopped 30 ml (2 T) grape vinegar 30 ml (2 T) lemon juice 2 ml (½ t) ground cumin 2 ml (½ t) chilli powder 7 ml (1½ t) paprika salt

1 Process all the ingredients in a food processor until smooth.

2 Store in the refrigerator – it will keep well for a week.