1

Finely chop 30g fresh flat-leaf parsley leaves,

2

2 tablespoons fresh oregano leaves and 1 garlic

3

clove. Put into a medium bowl with 2 tablespoons

4

vegetable stock, 2 tablespoons olive oil, 2 tablespoons

5

red wine vinegar, a large pinch of chilli flakes and

6

2 pinches of salt. Serve immediately, or store in an

7

airtight container in the fridge for up to 1 week. Serve

8

with griddled steak, fish or roasted cauliflower