Chimichurri.

This delicious, fresh chimichurri is a perfect pairing with steak, chicken, lamb or even halloumi!! If you can, make this the night before and keep in the fridge overnight.

You will need (Serves 5-6)

• 125ml extra virgin olive oil

• 2tbsp red wine vinegar

• 1 large garlic clove, grated

• 3/4 tsp of dried oregano

• 1 tsp salt

• 1 finely diced red chilli

• 1/2 tsp black pepper

Method:

Mix all your ingredients and allow to sit for a couple of hours before serving. I actually found that it was best left overnight when I finished the leftovers because all the flavours had beautifully infused into the extra virgin olive oil.

Tip!

If you don’t want to risk too much heat with a red chilli, or if your red chilli doesn’t give you much of a kick (sometimes they can be as sweet as bell peppers1) then use Kashmiri chilli flakes to taste to provide a mild kick.