Watercress Salsa Verde

Incredible blast of sensations

Ingredients

1 clove of garlic, crushed

4 anchovy fillets, drained

15ml (1 tablespoon) capers, rinsed to remove the vinegar and drained

30ml (2 tablespoons) fresh flat parsley leaves

15ml (1 tablespoon) fresh basil leaves

Good handful of watercress, roughly chopped

Freshly ground black pepper

30ml (2 tablespoons) extra virgin olive oil

15ml (1 tablespoon) lemon juice

Preparation

1. Place ingredients in a mini food processor and blitz until sauce is well combined.

2. Serve a dollop of salsa with pork, beef, tuna or trout.

Makes 4 servings.

This recipe was taken from The Holford Low-GL Diet Cookbook, 2005.