Recipes from Nicolas Ghirlando : Fish fingers to Friday nights.

Lime, coriander, green chilli and spring onion salsa

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.

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