Rosemary tarator

Rosemary tarator

By
From
Real Food by Mike
Makes
400 g
Photographer
Alan Benson

Ingredients

Quantity Ingredient
50g sourdough bread, crusts removed, roughly torn
20g activated walnuts
50ml full-cream milk
1 hard-boiled egg, coarsely crumbled
20g firmly packed rosemary leaves
10g firmly packed mint leaves
10g firmly packed flat-leaf parsley leaves
10g coarsley chopped chives
5g firmly packed tarragon leaves
2 teaspoons baby salted capers, rinsed and drained well
4 anchovy fillets
200ml extra-virgin olive oil
1 lemon, juiced

Method

  1. Soak the bread and walnuts in the milk to soften, about 4–5 minutes. Squeeze the excess milk from the bread and transfer it to a blender with the walnuts. Add the egg, herbs, capers and anchovies and process to a rough paste. Add the oil in a thin stream and blitz until you have a rustic sauce. Add the lemon juice and season to taste with salt and freshly ground black pepper. The tarator will keep refrigerated in an airtight container for up to 1 week
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