INGREDIENTS:

This recipe makes 2OOml OF Salsa portion

• 2 cloves of garlic
• Half of a red onion
• 10g thyme
• 10g mint
• 10g coriander
• 10g flat leaf parsley
• 10g basil
• 20g of capers
• 10ml of apple cider vinegar
• 1 teaspoon of dijon mustard
• 10ml of cold pressed rapeseed oil
• A pinch of Himalayan pink sea salt
• A pinch of ground black pepper
• 100ml of water

METHOD:

• Finely chop the cloves of garlic.
• Fine dice the red onion and add to a mixing bowl with the garlic.
• Add the leaves from the thyme and finely chop all of the rest of the herbs (place them in a nice bundle to chop them fine, add them to the bowl along with the fine chopped capers.
• Season with a pinch of salt and pepper then add the apple cider vinegar, rapeseed oil, water and dijon mustard.
• Place into the blender.
• Pulse to incorporate all of the ingredients, rather than blend, to achieve the right consistency.