Herb and caper salsa

This salsa is great served with grilled fish or chicken.

Place the coriander, chives and parsley on a chopping board. Add the anchovies and capers and chop finely with a large, sharp knife until herbs are well combined.
Transfer mixture to a bowl and mix in the olive oil and lemon juice. Stir until well combined. Season with salt and pepper to taste.

Source

1 bunch fresh coriander, leaves picked, finely chopped

1 bunch fresh chives, finely chopped

1 bunch fresh continental parsley, leaves picked, finely chopped

4 Admiral flat anchovy fillets, drained

2 tbsp drained capers

2 tbsp olive oil

1/2 lemon, juiced

Salt & freshly ground pepper

Mixing Bowl Set

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