Caper Salsa
Serves: 6
INGREDIENTS
3 spring onions, finely chopped
2 large tomatoes, seeds removed and diced
3 tablespoons small capers
2-3 tablespoons dill, chopped
2 tablespoons flat-leaf parsley, chopped
zest and juice of 1 lemon
2 tablespoons of olive oil
sea salt and freshly ground pepper
METHOD
Combine the spring onions, tomatoes, capers, herbs, lemon zest and juice. Mix together, add the olive oil, season to taste, and set aside until ready to use.
Capers – the pickled or salted flower bud of a small Mediterranean plant. Both types should be rinsed well under running water to remove excess salt. Salted capers can also be soaked in cold water before use
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Our latest of dish is an absolute bumper issue, packed with over 70 recipes! We start by chatting with the MasterChef Australia judges and Kiwi contestant Ben Mcdonald before cooking up the very best of what’s in season. Then we make freezer meals easy and delicious with double-batch cooking. Next up we share some of our faves including Pretzel-crumbed Chicken Schnitty and French Onion Soup Mac and Cheese. Then we whip up warming curries, tempting dinners for two, epic sides like our Parmesan-crusted Roasted Potatoes, and crowd pleasers like our cover-star Miso French Onion Chicken. We finish up with irresistible sweet treats and a run-down of top Aussie shiraz!