Yield: 4 servings
|2 larges||Italian lemons|
|1||Pinches dried chilli flakes|
|½||Clove garlic; finely chopped|
|1||Handful fresh mint leaves; coarsely|
|50 millilitres||Extra virgin olive oil|
1 Peel off the lemon zest with a small sharp knife and discard (or use in another recipe). Cut each into wedges and cut each wedge across into chunky slices. Put in a large shallow dish and sprinkle over the chilli flakes, garlic and salt. Scatter over the mint, drizzle over the olive oil and turn all over gently until well mixed.
Converted by MC_Buster.
Recipe by: Rick Stein
Converted by MM_Buster v2.0l.