Mint Sauce

This mint sauce has been crossed with a salsa verde, to make a more interesting sauce to pair with lamb

SERVES 6

bunch of mint (about 25g)

1-1/2 teaspoon dijon mustard

1 teaspoon chopped anchovy

2 tablespoon apple cider vinegar

4 tablespoon olive oil

salt & pepper

Finely chop the mint, add to a bowl, and mix in the rest of the ingredients.

Adjust seasoning to your taste — trust your instinct here!