• Salsa verde:
• 1½-2 cloves garlic
• 2 big handfulls of fresh flat-leaf parsley
• 1 bunch of fresh basil
• 1 handful of fresh mint
• 1 small handful of capers
• 1 small handful of gherkins, in sweet vinegar
• 6 anchovy fillets
• 1 tablespoon Dijon mustard
• 3 tablespoons red wine vinegar
• 8 tablespoons extra virgin olive oil

Peel the garlic and pick the herb leaves, then finely chop on a large board with the capers, gherkins and anchovies.
Place in a bowl, add the mustard and vinegar, then slowly stir in the oil until you achieve the right consistency. Balance the flavours with black pepper, a bit of sea salt and maybe a little more vinegar.

Recipe and photo: Nicolette Papas