The relish is simply excellent. We used it with the lamb chops, as a dip with crackers, a drop on a sandwich, a suitable companion to the cheese tray.. Sky is the limit in this case.
- 1 bunch coriander, leaves and stalks
- 3 handfuls spinach leaves
- 1 green chilli, roughly chopped (I successfully used a spoonful of Hot Green Chilli sauce instead)
- 1 garlic clove, peeled and roughly chopped
- 1 lime, juiced
- 65ml olive oil
Blitz the coriander, spinach, chilli and garlic, then add the lime juice. With the motor running, slowly pour in the oil, and process to a glossy, green puree. Season to taste. It may even improve when you chill it in the fridge for a couple of hours.
Leftovers keep well, tightly covered, in the fridge.