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.