2 boxes of The Vegetarian Butcher Chicken Chunks
1 clove of garlic
2 tbsp. capers
2 tbsp. pickled gherkins
1 bunch of parsley, leaves only
½ bunch of fresh basil, leaves only
½ bunch of fresh mint, leaves only
½ tbsp. Dijon mustard
2 tbsp. red wine vinegar
6 tbsp. olive oil
Black pepper (to taste)
Peel and finely chop the garlic. Finely chop the gherkins, capers and herbs.
Put all of the finely chopped ingredients in a bowl and add the Dijon mustard and red wine vinegar and stir together. Gradually add the olive oil until the sauce has the desired thickness. Season the salsa with black pepper and a pinch of sea salt. Fry the Chicken Chunks in olive oil and serve with the Salsa Verde.
It’s great served with polenta and a tomato salad.