Parsley & caper salad
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Parsley & caper salad

By Anna Glover

Serve this easy salad as a side dish to summer barbecues. Parsley, shallot and capers make it more than an average salad and it pairs well with cooked meats

  • Prep:10 mins
    No cook
  • Easy

Nutrition per serving

  • kcal 99
  • fat 9g
  • saturates 1g
  • carbs 3g
  • sugars 2g
  • fibre 2g
  • protein 2g
  • salt 0.3g

Ingredients

  • small bunch flat-leaf parsley
  • 1 lemon, juiced
  • 3 tbsp capers, drained and finely chopped
  • ½ shallot, finely chopped
  • 6 tbsp olive oil
  • 200g cherry tomatoes, halved
  • 4 Little Gem lettuces, leaves separated

Method

  1. Finely chop the parsley stalks and roughly chop the leaves. Put the stalks into a large bowl and stir in the lemon juice, chopped capers and shallot. Whisk in the olive oil, season, then toss through the tomatoes along with the chopped parsley leaves and lettuce. Serve immediately.

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