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Introduction – Salsa verde is a the epitome of summer Mediterranean dining and it’s punchiness can pep up any dish or salad.

Food focus – Wild garlic is full of antioxidant flavonoids which protect against oxidative and antibacterial oils.


For Salsa verde

25g flat leaf parsley

50g rocket

25g wild garlic

1 tbsp red wine vinegar

85ml extra virgin olive oil

40ml lemon rapeseed oil

For salad

2 bulbs of chicory - leaves separated

150g Jerusalem artichoked - sliced

100g baby plum tomatoes - halved

2 eggs

1 tsp cider vinegar


  1. Prepare the salsa verde by pureeing all the ingredients in a food processor until smooth. Season to taste.

  2. Preheat the oven to 180c/ 350F / Gas mark 4 and roast the artichokes for 20 – 25 min until tender.

  3. Reduce the heat to 160c/ 300F/ Gas mark 3 and slowly roast the tomato halves for an hour until dehydrated.

  4. Heat a large deep pan and bring water to a rolling simmer. Add 1 tsp vineger

  5. Crack an egg into a small bowl.

  6. Stir the water with a wooden spoon and create a vortex.

  7. Pour the egg into the vortex.

  8. Allow the egg to poach for a couple of minutes and then remove with a slotted spoon. Repeat with the other egg.

  9. Arrange the chicory, roasted artichokes and tomatoes, on a plate.

  10. Top with the poached eggs and spoon over a couple of spoons of the salsa verde.


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