Parsley Salad

Recipe - enough for four


100g flat leaf parsley - young leaves 

1 large red onion - I used a Roscoff onion - sweeter in flavour

handful sweet cherry tomatoes - chopped

1 avocado - very finely chopped

1 tablespoon capers

about 6 anchovy fillets - finely chopped

juice and zest of a large lemon

olive oil - approx 4 tablespoons

salt and pepper


Start off by roughly chopping the parsley - stalks and all - I like to keep it all quite large. Rinse off the leaves after you have chopped them, not before, or they stick to the knife! Next chop the onion, avocado and tomatoes these I cut into a finer size than usual - it suits this dish. Once every thing is chopped mix together and add the capers and anchovy.


Add the olive oil, lemon zest and juice to a screw top jar and shake together. Pour over the salad and season with salt and pepper. Leave for a a few minutes for the flavours to mingle and serve.