Читать книгу Rose Elliot’s New Complete Vegetarian - Rose Elliot - Страница 194

Sharp-tasting yet sweet as well, mint sauce complements many lentil and bean dishes such as field bean burgers, lentil croquettes or white nut roast.

SERVES 4–6

25g (1oz) chopped fresh mint

1 tbsp sugar

1 tbsp boiling water

4 tbsp cider vinegar or white wine vinegar

If you’ve got a liquidiser or hand blender, just wash the mint leaves and take off any stalks, then whiz with the other ingredients until the mint is finely chopped. Pour into a jug to serve.

If you’d rather make the sauce by hand, finely chop the mint leaves, then put them into a bowl. Add the sugar, water and vinegar and mix well.