- serves 6 people
- preparation 5 minutes
- difficulty Easy level
Ingredients
- Leftover herbs
- White vinegar (or other vinegar)
- Onion, finely chopped
- Salt and sugar, to taste
- Extra virgin olive oil, for mixing
Pickling time: Overnight
Instructions
- Combine leftover herbs, a generous splash of white vinegar, onion and a generous pinch of salt and sugar in a mini food processor. Blitz until finely chopped. Remove to a small container and refrigerate overnight to pickle.
- To use, mix with enough extra virgin olive oil to make a dressing.
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Cook’s Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
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