This fresh green sauce is the perfect addition to honey roasted courgettes and chickpeas – an easy, summery dish with plenty of flavour. Chilli and raw garlic bring heat to the sauce, preserved lemons give a deep, salty-citrus burst and a touch of honey rounds everything off; I love it with Mediterranean vegetables, crispy baked chickpeas and halloumi – and there are endless variations to try.
If you haven’t used preserved lemons before, they’re worth using for this recipe. Their fermentation softens the bitterness of the rind, creating an intense, fragrant citrus flavour that makes the sauce more complex and delicious. Any leftover preserved lemons are great chopped through a potato salad or stirred into a stew.
Servings: 2–3 plus extra sauce Preparation: 45 minutes
Ingredients Sauce: 30g Coriander 20g &…
