Peanut & Coriander Salsa

Makes 11/2 cups
Prep: 10 mins


3 cups coriander leaves
1 cup mint leaves
1 long green chilli, chopped
1 lemon, rind finely grated, juiced
1 tsp ground coriander
¼ cup thick Greek yoghurt
¾ cup roasted and salted Australian peanuts, chopped


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.