Here’s a quick way to liven up a simple supper of grilled chicken or perhaps some salmon, lightly poached in a stock with some white wine and parsley. It’s a zingy and fresh tasting combination of flavours.
I used it the other day on top of a Texan-style chilli I found in the bottom of the freezer that I’d made a batch of about a month ago and it just lifted it from the comforting to a notch above delicious.
It takes about two minutes to chop together so make it fresh and spoon it on just before you serve.
2 spring onions
2 green finger chillies
1 small bunch of coriander
Zest and juice of a lime
Slice the spring onion and coriander, zest the lime and finely chop the coriander. Put everything in a bowl.
Squeeze the juice all over, mix well and serve.