Side Servings
Morogo chimichurri
Makes 200 g
Easy
10 minutes“There’s a community garden across the road from my apartment block and right now they’re growing heroic amounts of sweet potato. Nobody was using the leaves so I decided to make this chimichurri.”- Khanya Mzongwana
Ingredients
Method
- 1 cup sweet potato leaves, washed and finely chopped
- ½ cup Italian parsley, finely chopped
- 4 cloves garlic , finely chopped
- 1 shallot, finely chopped
- 1 t dried oregano
- 1 bird’s-eye chilli, seeded and diced
- 3 T red wine vinegar
- sea salt and freshly ground black pepper, to taste
- ½ cup extra virgin olive oil
- Tenderstem broccoli, steamed, for serving
- labneh, for serving
Method
Ingredients
Mix all the ingredients except the broccoli and labneh until combined. Spoon onto the broccoli and dollop with labneh.
Photographs: Toby Murphy
Production: Khanya Mzongwana
Food Assistant: Unathi Taffa
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