Ingredients
| 1 cup dried dates, finely chopped | |
| 1 large red capsicum, diced | |
| 2 tablespoons lemon juice | |
| 1 tablespoon peeled and grated ginger | |
| 1 large green or red chilli, deseeded and finely chopped | |
| ½ cup finely chopped fresh coriander or flat-leafed parsley | |
| 2 tablespoons extra virgin olive oil | |
| 1 small banana, diced |
It might sound unlikely, but this is brilliant with barbecued meats (especially lamb) and adds that X-factor to any festive leftovers, even in a sandwich.
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Instructions
| 1. | Put all the ingredients in a bowl and toss together. |
| 2. | Cover and let stand for 30 minutes before using. |
| 3. | If making ahead, store in the fridge until ready to use. |
| 4. | This is best eaten within 2 days. |
Recipes extracted
from Homecooked
by Lucy Corry,
published by
Penguin Random
House, RRP $55.
Photographer
Carolyn Robertson.
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