Ingredients
| handful mint, finely chopped | |
| handful flat-leafed parsley, finely chopped | |
| 6 sprigs dill | |
| 1 small garlic clove, finely minced | |
| 1 bunch spring onions, finely chopped | |
| 1 green chilli, deseeded, finely chopped | |
| 1 teaspoon capers, drained, chopped | |
| 160ml roasted bay leaf oil (see recipe) | |
| 160ml olive oil | |
| 30-40ml wine vinegar |
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Instructions
| 1. | Combine all the ingredients in a bowl and season to taste with salt and pepper. |
Recipes & food styling Russell Holder / Photography Manja Wachsmuth
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