Wild Garlic Chimichurri

As I write this, the spring equinox is just a few days away, and we already have plenty of signs of spring, the daffs and crocus, and the start of the new fresh flavours of the wild garlic. It is an exciting time.

I love a green salsa; this one is inspired by Argentina's Chimichurri condiment, great with grilled fish or meat. I slathered it on some fresh bread and also mixed into a bowl full of roast courgettes and mixed beans…delicious!

It really is super easy:

• 60g fresh wild garlic

• 30g fresh mint

• Juice and zest of 1 large lemon

• 4 tablespoons of red wine vinegar

• 1/4 teaspoon chilli flakes

• 1 teaspoon sea salt

Pop it all in the blender and give it a whizz.

If you don’t have a blender, chop the herbs finely and give everything a good mix together to combine.

It freezes well too, so feel free to increase the quantities.