Recipe of the week – Zhoug
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Fresh herbs sometimes only last a couple of days and it can be hard to know what to do with any extras. Why not whip up a batch of Zhoug, a Middle-Eastern herb sauce made with coriander and parsley? We love it piled onto some yoghurt and served with flatbreads.
Half a small bunch coriander, chopped, plus a few leaves to serve
Half a small bunch flat-leaf parsley, chopped
1 green chilli, chopped
½ tsp ground cumin
1 tbsp red wine vinegar
Half a garlic clove, chopped
Put all of the zhoug ingredients into a small blender with some seasoning, 1tbsp olive oil and 2 tbsp of water.
Whizz until smooth and a vibrant green.
Serve in a dipping or serving bowl with (optional) yoghurt and toasted flatbreads.
- This recipe comes from Zero Waste Scotland. To get tips on how to reduce food waste, visit www.zerowastescotland.org.uk