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Morogo chimichurri

Morogo chimichurri

By Khanya Mzongwana

Serves Makes 200 g

Difficulty Easy

Prep Time 10 minutes

Ingredients

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

Mix all the ingredients except the broccoli and labneh until combined. Spoon onto the broccoli and dollop with labneh.

Find more sauce recipes here

Photographs: Toby Murphy
Production: Khanya Mzongwana
Food Assistant: Unathi Taffa

Spinach lasagne

Apple, honey and almond cake

Chicken in tomato sauce

Salsa verde

Radicchio-and-celery leaf salad

Braaied broccoli

Sesame-seared tuna

Rump skewers

Roast chicken in creamy cider sauce

Lemon-and-herb butter stuffed trout

Mussels in fennel-and-coconut broth

Cajun prawns

Braaied beef fillet

Roast chicken salad

Morogo chimichurri

Morogo chimichurri

Ingredients

Method