Finely chop all ingredients and then mix it up with the dressing (I make this version when I am camping and often use it as a marinade as well as an accompaniment to the grilled dish).
Often times I use a mortar and pestle or a food processor – all depending on how much time one has.
Wash parsley, coriander and oregano. If using a mortar and pestle, start with chopped garlic, salt and pepper and grind (sometimes I add red chilli to the mix); add chopped parsley, coriander, oregano, swig of olive oil, red wine vinegar, balsamic vinegar, lemon juice, and grind them all up to your desired texture and consistency.
As with all dressings, best way to get to the desired flavour is to taste constantly. Always start with small quantities and experiment.
If using a food processor one can throw it all in no particular order and pulse it to a desired texture. Enjoy it on cold winter nights when we will need a reminder of summer and all the possibilities that lie ahead of us.
