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Ingredients
(Makes approx. 400g)
Green tops from 2 bunches of spring onions, sliced 1cm wide diagonally
1½ tbsp extra virgin olive oil
1 tsp marinated green peppercorns
¼ bunch of each mint, dill, basil and chives, roughly chopped
3-4 sage leaves, chopped
Method
Heat oil in a pan and fry the spring onion tops and green peppercorns for a minute.
Add the herbs and a splash of oil to the pan and stir through until all the greens have wilted down.
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