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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