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.

Find more sauce recipes here

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