Lunch was going to be a pretty boring half-price pork pie and salad until I supercharged it with this explosive green and yellow salsa. It combines soft, sweet dates; rich tangy preserved lemons; crunchy spring onion and bell pepper and fresh hot green chili.
Pork pie, salad and stonking green and yellow salsa
- 1 large spring onion
- 1/2 a yellow bell pepper
- the skin of 1 preserved lemon
- 10 pitted dates
- 1 medium hot green chilli without seeds
- 1 tbsp olive oil
*Next time I will add a big handful of chopped coriander leaves for a little more freshness.
Over the last week in Norwich we’ve had thick fog in the hours of darkness and bright crisp blue skies in the day. The zing of this salsa, as I sat greedily soaking up the sun through our living room window, made me seriously content.