Recipes
Uchucuta (peruvian salsa)
This spicy accompaniment, starring fresh green parsley, mint and coriander, is served with all sorts of South American dishes. It’s good on steak or with potatoes – or try it as a dip, with tortilla chips.
This spicy accompaniment, starring fresh green parsley, mint and coriander, is served with all sorts of South American dishes. It’s good on steak or with potatoes – or try it as a dip, with tortilla chips.
(1 votes)
Cook: 10 Mins
Serves: 4
Price: 45p per serving
Nutritional Information
Each 60g serving contains
Energy
481kj
115kcal
481kj
115kcal
6%
Fat
9g
9g
Med
13%
13%
Saturates
4.5g
4.5g
Med
23%
23%
Sugars
1.1g
1.1g
Low
1%
1%
Salt
0.90g
0.90g
Med
15%
15%
of your reference intake.
Typical energy values per 100g:
802kj/192kcal
Typical energy values per 100g:
802kj/192kcal
Ingredients
31g pack flat-leaf parsley
100g feta, drained
1 tbsp olive oil
1 level tbsp Chosen by you Easy Red Chilli paste
2 tbsp reduced-fat crème fraîche
1 tbsp chopped coriander leaves
1 tbsp chopped mint leaves
1 level tsp dried tarragon
40g frozen sweetcorn
Baby potatoes, to serve
Steak, to serve
Method
1
Discard the stems from the parsley, chop the leaves and put in a large bowl. Crumble in the feta. Add the oil, chilli paste, crème fraîche and the other herbs.
2
In a small frying pan, cook the sweetcorn, stirring, until it starts to brown. Add to the feta mixture, season and mix. Serve hot or cold.