store cupboard dinner

a post-yoga concoction of bits and pieces flying around our kitchen: roasted cherry tomatoes tossed through lemony chickpeas and rocket, topped with grilled scallops and drizzled with a cumin-laced mess of mossy green sludge.

salsa verde (makes half a cup)

1 anchovy
1 tbsp capers, rinsed
1 garlic clove, peeled
1 tbsp wholegrain mustard
handful rocket leaves
handful flat-leaf parsley, picked
handful basil leaves
olive oil
1 tsp cumin seeds
juice of half a lemon

throw everything up to (and including) the basil in a jug and pour over enough olive oil to just cover the mess then zing together until it looks sludgy and beautiful. toast the cumin seeds in a dry pan until they smell great then grind them in a mortar and pestle. stir the cumin through the green sludge together with the lemon juice. taste for seasoning and add salt if you think it needs it.


Blogger baboucherouge said...

hi abs! i just found this! what a hoot! happy cooking love.

25 February 2011 at 09:36  

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