Salads Sometimes a salad needs a bit of a kick! And I choose local coriander leaves and the big green jalapeno chilies (in Gujarati, we call them mota marcha). These aren’t too spicy, but have a bit of a bite that rounds off pretty well against lemon juice and coriander. I grill the chilies first, and then they are pulsed down to a coarse mixture with coriander leaves and other ingredients. This can be thinned down further with olive oil for a salad dressing and kept as is to use as a condiment on a bread or cheese platter! Spread this on grilled corn, stuff into quesadillas and wraps… you get it, GET CREATIVE! The Recipe Serves Serves: ½ cup | Prep Time: 25 mins Ingredients 2 big jalapenos ½ cup coriander leaves and stalks 1 tbsp lemon juice 2 tbsp olive oil 1 tsp salt ¼ tsp pepper 2 cloves of garlic Instructions Place the jalapeno on an open flame to roast on all sides Set them aside to cool and then gently peel off and chop into rough pieces Place them into the mixer with coriander, garlic and half the amount of olive oil and pulse down until there are no large pieces – it can be coarse Remove into a bowl and add the lemon juice, salt, pepper and remaining olive oil and stir Store in an airtight container and shake well before using.