Whip up this tasty salsa verde with your leftover vegetables.
| Created by | Spinneys |
| Cuisine | Mexican |
| Diet | Family Friendly |
| Preparation | Moderate |
Nutrition (per serving)
| Calories | 143 |
| Fat | 12g |
| Saturates | 2g |
| Carbs | 2g |
| Sugars | 4g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDF1
Preheat a lightly greased barbecue or grill pan to high. Drizzle the tenderstem broccoli with extra oil, season and barbecue, turning frequently, for 4-5 minutes until charred and just cooked through.
2
Chop the mint, parsley, basil, capers, gherkins, broccoli and anchovy fillets. Combine all the ingredients in a bowl.
3
Season to taste and toss to combine.
