Peanut & Coriander Salsa

Makes 11/2 cups
Prep: 10 mins

Ingredients

3 cups coriander leaves
1 cup mint leaves
1 long green chilli, chopped
1 lemon, rind finely grated, juiced
1 tsp ground coriander
ΒΌ cup thick Greek yoghurt
ΒΎ cup roasted and salted Australian peanuts, chopped

Method

1. Put the coriander leaves, mint, chilli, lemon rind, juice and ground coriander in a food processor or blender. Process or blend until finely chopped. Transfer to a bowl.

2. Stir in the yoghurt and peanuts. Taste and season with salt and pepper. Spoon into a clean jar, store in the fridge.

Tip: The salsa is delicious over chicken, pork, roast lamb, fish or prawns.