- 31g pack of Asda Flat Leaf Parsley
- 31g pack Asda Mint
- 1 or 2 garlic cloves, crushed
- 2 tbsp lemon juice
- 1 tsp Dijon mustard
- 3 anchovy fillets, finely chopped
- 6 tsp olive oil
- 1 rounded tbsp capers, drained and chopped
Remove all the leaves from the parsley and mint, then discard the stems.
Chop finely and put in a bowl with 1 or 2 crushed cloves of garlic, the lemon juice, Dijon mustard and anchovy fillets. Mix together.
Gradually beat in the olive oil, or whizz it in with a blender, before stirring in the capers.