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
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
Issue #121
As winter arrives, so does the latest issue of dish! With over 60 recipes this edition features seasonal produce like pumpkin, leeks and silverbeet whipped into delicious dinners. Pasta takes centre-stage in 5 outrageously tasty recipes, then we break out the slow cooker and amp up the comfort with cozy roasts and braises. Winter wouldn’t be the same without a hearty pie or two, and we have a selection – from Beef Cheek Pot Pie to Moroccan Shepherd’s Pie. Food Fast has your speedy weeknight dinners covered then Melie brings the magic with inventive chicken dishes while Olivia’s baking and desserts will brighten the even the coldest days.