Dazz Switalla Flavour Secrets No.1 The Strand Chef www.no1thestrand.co.nz

Today I yearn for one of those beautiful still days we've been lacking. As recently, the typical day has often meant dealing with some sort of pesky, drying, and annoying wind.

Anyone digging a hole lately would know how dry the ground is – and relying on tank water for watering the microgreens has become more of a challenge.

There are some plants that don't mind the odd bit of drought and thrive in the right conditions.

Basil is one of them and mint is another.

I've lost one section of the garden due to the invasive nature of mint. The chickens don't seem to mind though; as when I'm clearing up I find a secluded nest of eggs.
It was my intention to weed the minted section and prepare the ground for some silverbeet and beetroot. But before too long, I had a huge pile of mint I had to do something with. I thought a relish or chutney would be great.

Most of us associate mint sauces with lamb; and yes, this mint relish recipe would go great with lamb cuts but it is equally as nice with zucchini or grilled kumi kumi.

My barbecue is a TradeMe deal gone wrong, but once I scrape off the ferric oxide from the chargrill, brush some oil on the thick-sliced kumi kumi, and char well on each side, it provides me a delicious meal. The texture of the barbecued kumi kumi is very meat-like and makes a great vegetarian option.


Mint and coriander relish

Ingredients
1 cup chopped, fresh coriander
2 cups fresh mint leaves (no twiggy bits)
1 green chilli pepper
½ tsp salt
1 medium brown onion, cut in chunks
2 Tbsp tamarind juice
¼ cup water, or as required

Method

In a food processor add all of the ingredients, but leave out the water. Process to a fine paste. Add water, as needed, to achieve a thick sauce. Chill in the fridge and use as required. It's amazing with grilled halloumi.