(makes plenty, save it)
1 large bunch flat-leaf parsley, leaves only
1 clove garlice
juice of half a lemon
sea salt to taste
extra virgin olive oil till liquid (perhaps 1/2 cup?)
Blend everything in the cuisinart and bask in the green glory. It’s lovely.
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Chickpea and Courgette Salad with Mint, Chillies and Goats Cheese
(serves 4 as a side dish)
2 soup-size tins chickpeas, drained
1 large courgette (zucchini), inner seedy core discarded, and the courgette diced
3 cloves garlic, minced
8 leaves mint, minced fine
handful flat-leaf parsley, minced fine
1/2 red onion, diced
juice of 1 lemon
LOTS of olive oil, perhaps 1/3 cup
sea salt to taste, fresh ground black pepper
sprinkling of minced hot red chillies
100 grams goats cheese, crumbled
In a big, shallow bowl, mix everything but the goats cheese very well, stirring as you add ingredients, letting stand a bit. Just before serving, sprinkle on goats cheese and mix gently.
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