Mike van de Elzen: Chermoula - The Sunday Session with Francesca Rudkin

Chermoula 
2 shallots or 1 onion, peeled and diced  
8 cloves garlic, peeled and crushed  
1 small knob ginger, peeled  
2 tbsp curry powder  
1 tbsp ground cumin  
1 tsp paprika  
1 cup fresh coriander leaves  
1 cup parsley leaves  
1/2 cup mint leaves  
juice of 1 lemon  
2 tbsp olive oil  
1 tbsp flaky salt 
Either smash all the ingredients of the chermoula together to combine or place all the ingredients into a kitchen blender and blitz until well combined.  
Place the chermoula into a jar and keep in the refrigerator for up to a month.

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