- 2 clove garlic, sliced
- 2 cup baby spinach leaves
- 1/4 cup fresh herbs, chopped – basil, thyme, rosemary, mint etc
- 1 teaspoon emon zest, finely grated
- 1 teaspoon flaky sea salt
- 1/2 cup olive oil
- 400 gram baby potatoes (halve larger ones before cooking)
- 1 smoked chicken breast, shredded or sliced
- 1/4 telegraph cucumber, diced
- 1/2 red onion, finely sliced
- 100 gram mesclun lettuce leaves
- 4 tablespoon green sauce (see above)
- 50 gram feta cheese
- 1In a food processor or blender, combine garlic, spinach, herbs, lemon zest and salt. Pulse until finely chopped.
- 2Add ¼ cup warm water and blend well, gradually adding oil in a stream until the sauce is bright green and smooth.
- 3Store in a jar in the fridge for up to two weeks.
- 4Cook potatoes until just tender, drain and toss with shredded smoked chicken, cucumber, red onion and mesclun leaves.
- 5Arrange on a platter and spoon over the green sauce. Top with crumbled feta.
This sauce is so vibrant and full of fresh, zingy flavour. It can transform even the simplest pasta dish or bowl of boiled potatoes. Green sauce: • Toss with hot baby potatoes or drizzle over roasted vegetables. • Makes a great sauce with prawns and pasta. • Use as a dressing for salads. • Add toasted pine nuts and grated parmesan cheese for a pesto-style sauce.
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