A fresh and zesty pre-dinner dipper – leafy greens with Italian dressing, lemon, mint and coriander. It's a quick & fresh dip to serve with veggies or crackers.
1 bunch spring onions, greens trimmed from tops
1 cup firmly packed rocket, roughly chopped
2 tbsp Italian dressing (white)
juice 1 large lemon
1 garlic clove, chopped
2 eschalots, roughly chopped
½ cup mint leaves
½ cup coriander leaves
- Heat a chargrill pan or barbecue over medium-high heat. Spray spring/green onions with oil and season with salt and pepper. Grill for 2-3 min each side until lightly charred. Roughly chop and place into the bowl of a food processor.
- Add all remaining ingredients to the food processor along with 1 cup olive oil. Pulse until roughly chopped but not smooth. Season with salt and pepper. Serve with crackers for dipping.