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Season the bodies and tentacles with salt and pepper. Grill them over a really hot fire, 1 to 2 minutes per side. Serve with the salsa verde.

Put the garlic, lemon zest (reserve the juice for the salsa verde), honey and oil in a large bowl and mix. Add the lamb and rub in the marinade. Cover and leave to marinate for at least 30 minutes.

An average of 3.5 out of 5 stars from 24 ratings This is a wonderful centre-of-the-table type of dish – a whole side of salmon baked with a punchy salsa verde. It’s served with onion wedges ...

Transform your Bloody Mary game with a surprising and extra-piquant twist - see the secret ingredient that adds bold flavor ...

Does salsa verde have avocado? What about cilantro? Does it have garlic or onions? What about nuts or gluten? There are tons ...

If you don't have one that is large enough, use two, dividing the seafood between them. Keto diet followers need to omit the banana chillies and spring onions, and go light on the salsa verde.

Who doesn't love a beautiful piece of steak with mash especially when its paired with a zingy salsa verde! This crowd-pleasing dish is easy to make and super tasty. Better yet the kūmara makes ...

Another option, preferable for grilling season, is this lively salsa verde recipe from Skye Gyngell, an Australian-born, London-based chef and food columnist known for her fervently seasonal ...

Cook until tender (12-15 minutes). Drain. Transfer to a large baking tray lined with baking paper. While hot, lightly crush with a fork. Drizzle with oil, season and roast until golden and crisp ...