EASY CHIMICHURRI DIP
The tastiest side sauce for this BBQ season, it’s got so much flavour jammed into one dip and it goes great with everything! Todays recipe is in collaboration with STRONG ROOTS as it has to be the best served alongside their Oven Baked Sweet Potato Fries and Kale & Quinoa Burgers and check out how easy it is to make below and head over to my instagram for an IGTV video of a “How To”.
Cooks in 30 Minutes
Juice ½ a lemon
2 tbsp. dried oregano
2 large garlic cloves peeled and diced roughly
2 shallots peeled and diced roughly
1 chilli seeds removed diced roughly
100ml Olive Oil
50 ml red wine vinegar
1x pack STRONG ROOTS Kale & Quinoa Burgers
1x pack STRONG ROOTS Oven Baked Sweet Potato Fries
For the STRONG ROOTS Oven baked Sweet Potato Fries preheat the oven to 200°C.
Tip the fries onto a tray and spread evenly, bake for 23-26 minutes until crispy.
For the Kale & Quinoa Burgers, place onto a tray and bake for 15-20 minutes until cooked through and golden around the edges.
Add the shallots, garlic, herbs and chilli to a blender and blitz until broken into tiny pieces ( 20-30 seconds).
Next add the liquids; olive oil, lemon and red wine vinegar and blend for 10 seconds to combine.
Serve, dip and enjoy!