Carrot Leaf and Olive Salsa
leafy tops from 1 bunch of carrots
50-60g Gordal olives or similar good quality green (pitted)
1 x garlic clove
1 tsp of capers (optional)
60g olive oil
1 lemon (zest and juice)
salt & pepper
Serves 6-8
Method:
Cut off the green leaves from the carrots, wash and spin them dry. Roughly chop the leaves with the olives, garlic and capers (if using). Put this mix in a small bowl with the olive oil and the zest of a whole lemon and the juice from half of it. Season to taste.
Tip:
This mix is great used with vegetables and fish.