|  | | Sauce Vierge | |
4 tomatoes, peeled, deseeded & diced
0.5 tsp crushed coriander seeds
1 tbsp balsamic vinegar
2 cloves garlic, peeled & finely sliced
150 ml extra virgin oil
Heaped tbsp basil leaves
Salt & pepper
Place the coriander seeds, garlic and vinegar in a bowl and pour on the olive oil, add a few of the basil leaves and season a little. Leave in a warm place so that the flavours can get to know each other. Add the diced tomato and tear in the rest of the basil. Serve with grilled or poached fish.
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