Rocket and Citrus Salsa Verde
Photography Becky Nunes.
Goes with: most grilled meats, fish and seafood, or makes a delicious spread on grilled bread.
INGREDIENTS
50 grams rocket, stalks and leaves
1/4 cup flat-leaf parsley
1 hard boiled egg, peeled
1/4 cup fresh white breadcrumbs
2 tablespoons capers
2 cloves garlic, crushed
1 teaspoon Dijon mustard
1 teaspoon each finely grated lemon and orange zest
2 tablespoons each orange and lemon juice
1/3 cup olive oil
sea salt and freshly ground pepper
METHOD
Put the rocket, flat-leaf parsley, egg, breadcrumbs, capers, garlic, mustard, zests and juice in a food processor and blend until coarsely chopped. Pulse in the olive oil to form a rough sauce. Season well. Pour into a jar and add a thin layer of olive oil to cover the top. Seal tightly and refrigerate. Makes about 1 cup
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This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.